Red Lentil Soup
3
Points®
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. You can make it in 35 minutes from prep to cook time and it all comes together in just one pot. The red peppers, carrots, and lentils are spiced with ground cumin, coriander, red pepper, and cinnamon, which gives the soup an unforgettably hearty, earthy flavor. The dollop of plain yogurt to top it off helps offset all of those spices and provides an extra layer of creaminess to the broth. Garnish with some fresh herbs for a pop of color and brightness if you have any on hand.
Ingredients
Olive oil
2 Tbsp
Ground cumin
1½ tsp
Ground coriander
½ tsp
Ground red pepper
¼ tsp
Ground cinnamon
¼ tsp
Red bell pepper
1 small, chopped
Carrots
2 medium, chopped
Fat free chicken broth
29 fl oz, or vegetable broth
Dried lentils
½ pound(s), red, washed
Table salt
⅛ tsp, or to taste
Plain fat free yogurt
¼ cup(s)
Fresh parsley
1 Tbsp, chopped, for garnish
Instructions
1
In a medium nonstick pot, heat the oil; add the cumin, coriander, red pepper and cinnamon, and stir until fragrant, about 30 seconds. Add the bell pepper and carrots. Cook until just tender, 5 minutes.
2
Add the broth, lentils, and salt. Bring to a boil. Simmer until the lentils are tender, about 20 minutes. Purée in batches in blender.
3
Serve with a dollop of yogurt and chopped parsley. Yields 1 1/4 cups soup and 1 tablespoon yogurt per serving.
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