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Red Lentil Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 257kcal
Author: asclavijo

Ingredients

  • 2 cups red lentil
  • 8 cups chicken broth + 1 extra cube
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 c carrot finely minced
  • 1 tsp olive oil
  • 1 pkg spinach thawed
  • 2 zucchini chopped
  • 2 tbsp chicken soup base
  • 1 can rotel tomatoes
  • 2 cup frozen corn
  • 2 tbsp lemon fresh squeezed

Instructions

  • Saute the onions with 1-2 Tbsp olive oil over medium heat. Add the garlic, carrot, cumin and coriander and continue cooking for a few more minutes.
  • Rinse lentils.
  • Stir in the lentils, add the broth and bring to a boil and cook for 35 minutes. Stir several times during cooking to prevent lentils from sticking to pan.

Notes

Serve with chunks of crusty bread!
This recipe is so versatile you can add other vegetables you have on hand: examples include 1 chopped zucchini, 2 chopped celery stalks, and/or 1 can tomatoes
 

Nutrition

Calories: 257kcal | Carbohydrates: 46g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1197mg | Potassium: 917mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2872IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 5mg