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Photo of Red Lentil Soup by WW

Red Lentil Soup

1 - 5
PersonalPoints™ per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Lentils can be termed the “faster bean” because they cook just like rice. Keep some dried ones in your pantry for a quick meal like this easy-to-make soup.

Ingredients

Olive oil

2 tsp(s)

Cumin seeds

1½ tsp(s)

Ground coriander

½ tsp(s)

Ground red pepper

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Sweet red pepper(s)

1 small, chopped

Canned chicken broth

29 oz

Dry lentils

8 oz, red, washed

Table salt

⅛ tsp(s), or to taste

Uncooked carrot(s)

2 medium, chopped

Plain fat free yogurt

¼ cup(s)

Instructions

  1. In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add bell pepper and carrots. Cook until just tender, 5 minutes.
  2. Add broth, lentils and salt. Bring to a boil. Simmer until lentils are tender about 20 minutes. Purée in batches in blender.
  3. Serve with dollop of yogurt. Yields 1 1/4 cups soup and 1 tablespoon yogurt per serving.

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