9
RED LENTIL SOUP
Packed with protein and iron, Jessica
says this “delicious low-calorie soup is
so hearty you won't believe it's vegan.”
Serves:
8
Serving Size:
2 cups
Prep Time:
15 minutes
Inactive:
0 minutes
Cook:
45 minutes
TOTAL:
1 hour
INGREDIENTS:
• 1 pound dried red lentils
• 1 tablespoon curry powder
• 8 cups low-sodium vegetable stock
• 2 medium white onions, diced
• 2 carrots, peeled and diced into ¼-inch cubes
• 2 stalks celery, cut vertically in half and sliced
• 3 cups diced tomatoes
• 3 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
INSTRUCTIONS:
Heat olive oil in a large pot on cooktop over medium low. Add diced onions, garlic and salt. Sauté until
soft and translucent—about 5-7 minutes. Add curry powder. Sauté 1 minute constantly stirring. Add
carrot, celery, diced tomatoes with liquid, vegetable stock and red lentils. Stir all ingredients. Bring to
boil on medium-high. Stir again and lower heat. Simmer covered for 35 minutes.
NUTRITIONAL VALUE:
Calories: 238
Sodium: 325 mg
Fat: 3 g
Carbohydrates: 33 g
Protein: 15 g
Sugars: 7 g
ORANGE
POINTS PER
SERVING
7
JESSICA
Store 2676
Leominster, MA
