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Egyptian Red Lentil Soup

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  8

Per Serving:  235 Calories, 3.5g Fat, 14g Protein, 38g Carb, 7g Fiber

Ingredients:

2 tablespoons unsalted butter

1 medium yellow onion, chopped

2 carrots, finely chopped

3 celery ribs, finely chopped

3 cloves of garlic, thinly sliced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ancho chili powder

1 pound tomatoes, seeded and diced

2 cups red lentils (about 14 ounces)

Pinch of sugar, pinch of salt

Squeeze of fresh lemon

Cooking Directions:

  1. In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chili powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
  2. Working in batches, purée the soup.
  3. Season with sugar, salt, squeeze of lemon.
  4. Serve with plain yogurt, lemon wedges, and warm whole wheat pita bread. 

Recipe from:  foodandwine.com