Directions:
- Heat oil in a medium soup pot over medium-high heat. Add onion, carrots and celery and sautee about 3 minutes or until vegetables begin to soften.
- Stir in lentils, tomato paste, cumin, pepper and broth. Raise heat to high and bring to boil. Reduce heat and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are soup and soup is thick. Salt to taste.
- Place one cup of soup in food processor or blender. Puree until smooth. Combine with soup in pot and heat through.
- Ladle into 6 preheated bowls and top with 1 tbsp of plain yogurt. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.48 Kcal (735 kJ) | ||
| Calories from fat | 26.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 756.14mg | 32% | |
| Potassium | 675.18mg | 14% | |
| Total Carbs | 25.37g | 8% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 11.35g | 45% | |
| Protein | 9.83g | 20% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.8mg | 16% | |
| Calcium | 76.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 58.4 Kcal (245 kJ) | ||
| Calories from fat | 8.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 5% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 251.66mg | 32% | |
| Potassium | 224.71mg | 14% | |
| Total Carbs | 8.45g | 8% | |
| Sugars | 1.44g | 17% | |
| Dietary Fiber | 3.78g | 45% | |
| Protein | 3.27g | 20% | |
| Vitamin C | 6.4mg | 32% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 16% | |
| Calcium | 25.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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