Red Lentil Soup
- Total Time
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.
olive oil2 Tbsp
ground cumin1 ½ tsp
ground coriander½ tsp
ground red pepper¼ tsp
ground cinnamon¼ tsp
sweet red pepper(s)1 small, chopped
uncooked carrot(s)2 medium, chopped
fat free chicken broth29 oz, or vegetable broth
dry lentils½ pound(s), red, washed
table salt⅛ tsp, or to taste
plain fat free yogurt¼ cup(s)
- 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.
- Add broth, lentils and salt. Bring to a boil. Simmer until lentils are tender about 20 minutes. Purée in batches in blender.
- Serve with dollop of yogurt. Yields 1 1/4 cups soup and 1 tablespoon yogurt per serving.