Red Lentil Soup

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* Exported from MasterCook *

 

Red Lentil Soup

 

Recipe By : Natural Health, September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern fare Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 medium onion -- chopped

1 medium carrot -- chopped

1 teaspoon ground cumin

1/2 teaspoon hot red pepper flakes

2 cups red lentils

2 tablespoons lemon juice, plus 1 lemon cut in wedges

Salt

2 tablespoons fresh parsley leaves -- minced

 

Heat oil in a large saucepan. Add onion and carrot and sauté over

medium heat until softened, about 4 minutes. Add cumin and hot red

pepper flakes and cook until fragrant, about 1 minute.

 

Stir in lentils and 6 cups water, raise heat, and bring to a boil.

Reduce heat, cover, and simmer briskly until lentils fall apart, about

15 minutes. Stir in lemon juice and salt to taste.

 

Ladle soup into bowls and garnish with parsley. Serve immediately, with

lemon wedges.

 

Per serving: 317 calories, 19 g protein, 8 g fat, 47 g carbohydrates,

17 g fiber, 280 mg sodium, 53% vitamin A, 34% vitamin C, 6% calcium.

 

MCFormatted by Natallie <earthspectrums 8/2000.

 

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NOTES : In Egypt, this soup is most often made with brown lentils, which

are simmered until they lose their shape. Red lentils fall apart more

quickly so they're a better choice when time matters. Round out the

meal with pita breads and a leafy salad.