Red lentil soup
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Red lentils; sorted and rinsed |
| 1 | large | Onion; finely chopped |
| 1 | Celery stalk; diced | |
| 1 | Green bell pepper seeded and diced | |
| 1 | Garlic clove; minced | |
| 6 | cups | Water |
| 4 | Chicken bouillon cubes | |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Paprika |
| 1 | Bay leaf | |
| ¼ | teaspoon | Black pepper |
| 1½ | cup | Spaghetti sauce, canned, reduced-fat |
| 1 | teaspoon | Granulated sugar (up to 2) optional |
Directions
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In 5-qt crock pot, combine lemtils, onion, celery, green pepper, and garlic. Add water and bouillon cubes, and stir to break apart lentils. Add chili powder, paprika, bay leaf, and black pepper and stir well. Cover, and cook on High 1 hours. Reduce heat to low and cook an additional 6 to 8 hours or until lentils are tender.
Raise heat to High. Stir in spaghetti sauce and continue to cook 10 to 15 mins longer. If spaghetti sauce seems acid, add optional sugar.
Remove and discard bay leaf.
NUTRITIONAL DATA (based on 7 servings): Per Serving: Calories 108 Fat (gm) 1⅖ Sat. fat (gm) 0 Cholesterol (gm) 0 Sodium (mg) 687 Protein (gm) 5 Carbohydrate (gm) 21 % Calories from fat 10