Directions:
- Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min.
- Melt butter in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.
- Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, and chili powder. Bring to simmer.
- Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
- Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2750.77 Kcal (11517 kJ) | ||
| Calories from fat | 227.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.3g | 39% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 76769.03mg | 3199% | |
| Potassium | 2775.37mg | 59% | |
| Total Carbs | 494.37g | 165% | |
| Sugars | 15.18g | 61% | |
| Dietary Fiber | 66.29g | 265% | |
| Protein | 55.24g | 110% | |
| Vitamin C | 114.7mg | 191% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 16.2mg | 90% | |
| Calcium | 308.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 131.69 Kcal (551 kJ) | ||
| Calories from fat | 10.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 39% | |
|---|---|---|---|
| Cholesterol | 2.92mg | 20% | |
| Sodium | 3675.15mg | 3199% | |
| Potassium | 132.86mg | 59% | |
| Total Carbs | 23.67g | 165% | |
| Sugars | 0.73g | 61% | |
| Dietary Fiber | 3.17g | 265% | |
| Protein | 2.64g | 110% | |
| Vitamin C | 5.5mg | 191% | |
| Iron | 0.8mg | 90% | |
| Calcium | 14.7mg | 31% | |
* 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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