9/17/2007 - Red Lentil Soup

Red Lentil Soup

1 cup lentils, dry
1 sprig parsley, chopped
1 bay leaf
1 cup vegetable broth
2 cups water (or chicken broth)
1 teaspoon black pepper (or more to taste)
½ teaspoon ground cumin
2 Tablespoons olive oil
½ cup diced red bell pepper
¼ cup diced carrots
¼ cup diced celery
¼ cup chopped onions
2 garlic cloves, minced
1 teaspoon salt (or to taste)

Soften vegetables and spices in olive oil in a medium saucepan. Add lentils, broth and water. Simmer until lentils are tender, about 15 – 20 minutes.
Note: vegetable broth or chicken broth can be substituted for the water and/or other broth.


Kilocalories 128, Carbohydrate 17 g, Fat (Saturated Fat 0.5 g), Total 3.7 g , Sodium 358 mg, Protein, 7.4 g, Vitamin A (RE)176 RE, Vitamin C 20 mg, Calcium 29 mg, Cholesterol 0.0mg, Iron 2.4mg, Dietary Fiber, Total 8 g