Directions:
- Bring the water or stock to a boil.
- Add the cumin, salt and red lentils. Bring back to a boil and partially cover. If there is foam, carefully scoop it out with a ladle and discard.
- Simmer until the lentils are mushy.
- Use an immersion blender, a food processor or a spoon and sieve to blend the soup to a creamy consistency.
- In a small frying pan, heat the oil and add the paprika and thyme just until sizzling and add to the soup. Stir until the oil mixture is blended into the soup.
- Check for seasoning, adjust salt.
- Add a slice of lemon and a few parsley leaves to each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.41 Kcal (935 kJ) | ||
| Calories from fat | 16.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 3% | |
|---|---|---|---|
| Sodium | 8.97mg | 0% | |
| Potassium | 584.55mg | 12% | |
| Total Carbs | 36.28g | 12% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 18.74g | 75% | |
| Protein | 15.69g | 31% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 5mg | 28% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 74.89 Kcal (314 kJ) | ||
| Calories from fat | 5.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 3% | |
|---|---|---|---|
| Sodium | 3.01mg | 0% | |
| Potassium | 195.95mg | 12% | |
| Total Carbs | 12.16g | 12% | |
| Sugars | 0.41g | 5% | |
| Dietary Fiber | 6.28g | 75% | |
| Protein | 5.26g | 31% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 1.7mg | 28% | |
| Calcium | 20.3mg | 6% | |
* 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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