Red Lentil Soup
1
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
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)
Red bell pepper
1 small, chopped
Chicken broth
29 oz
Dry lentils
8 oz, red, washed
Table salt
⅛ tsp(s), or to taste
Carrots
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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