Red Lentil Soup
Healthy vegetarian lentil soup that's the perfect winter warmer.
1 tsp cayenne pepper
1 tsp salt
1 tsp olive oil
1 wedge yields lemon juice
1 <span class="measurestring" title="small (5-1/2" long)">small</span> carrot
1 small white onion
1 <span class="measurestring" title="medium whole (2-3/5" dia)">medium whole</span> tomato
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 cup red lentils
Chop onion, tomato and carrot. You don't have to cut them up too small because in the end you will use a blender.
Sauté onions in olive oil or cooking spray until transparent.
Add carrots, sauté for a minute or so, add tomatoes, sauté for a couple of minutes more.
Add water. Boil. Add a little salt, or you can skip the salt. Add cayenne pepper or red pepper flakes (optional).
When the carrots are soft (boil about 15-20 minutes), pour everything in a blender. Blend until smooth.
Pour contents back into the pot, if the soup is too thick you can add some more water, but it shouldn't be too watery either. Boil for a another minute.
Serve with or without a dash of fresh lemon juice.
in 1 serving of Red Lentil Soup.
, 66% carbs, 26% protein.
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