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Ingredients
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2 cups red lentils
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1 onion, chopped
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4 tablespoons olive oil
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1 teaspoon ground cumin
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½ teaspoon ground black pepper
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1 (1 ounce) package dry onion soup mix
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1 lemon, juiced
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¼ cup chopped fresh parsley
Directions
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Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
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Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
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Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
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Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Nutrition Facts (per serving)
249 | Calories |
8g | Fat |
34g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 249 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 5% |
Sodium 315mg | 14% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 16g | 56% |
Total Sugars 2g | |
Protein 13g | 26% |
Vitamin C 16mg | 18% |
Calcium 51mg | 4% |
Iron 4mg | 23% |
Potassium 518mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.