Ingredients
-
2 (32 ounce) containers chicken broth
-
2 cups dry lentils
-
1 medium onion, diced
-
¼ cup tomato paste
-
2 cloves garlic, minced
-
1 tablespoon ground cumin
Directions
-
Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.
Tips
You can add sliced, shredded, or diced cooked chicken to the soup during the last few minutes of cooking if desired.
Nutrition Facts (per serving)
156 | Calories |
1g | Fat |
28g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 156 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 69mg | 3% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 10g | 36% |
Total Sugars 4g | |
Protein 12g | 23% |
Vitamin C 5mg | 5% |
Calcium 37mg | 3% |
Iron 5mg | 27% |
Potassium 565mg | 12% |
* 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.