This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!
Original recipe makes 4 servings
Ingredients
3 cups water
1 cup red lentils
1 roma tomato, quartered
1 carrot, quartered
1 small onion, quartered
4 cloves garlic, quartered
1/4 cube chicken bouillon (such as Maggi®)
1 cup water
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
- Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.
Nutrition
Calories: 196 kcal
Carbohydrates: 34.3 g
Cholesterol: < 1 mg
Fat: 0.9 g
Fiber: 15.9 g
Protein: 13.3 g
Sodium: 316 mg