Red lentil soup
400 cals, 16p, 52c, 9f (per meal)
1 tbsp (15mL)
1 tsp (2g)
1 tbsp (16g)
1 tbsp (6g)
3 cup(s) (mL)
2 clove(s) (6g)
1 large (72g)
1 medium (2-1/2" dia) (110g)
1 medium (2+-1/4" to 3-1/4" dia.) (213g)
1/2 cup (96g)
1
Heat the oil in a saucepan over medium heat.
2
Add the onion, carrot, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes, until the onion has softened.
3
Stir in the vegetable broth, lentils, potato, cumin, tomato paste, and coriander. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the lentils and potatoes are tender.
4
Season with salt and pepper to taste, and serve.