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Ingredients
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1 onion, finely chopped
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1 tablespoon olive oil
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1 chile pepper, chopped
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1 cup red lentils
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1 (14.5 ounce) can peeled and diced tomatoes
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1 cup water
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salt and pepper to taste
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½ teaspoon ground cumin
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1 teaspoon dried basil
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¼ cup sour cream, for topping (Optional)
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2 sprigs fresh basil leaves for garnish (Optional)
Directions
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Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
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When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Nutrition Facts (per serving)
239 | Calories |
7g | Fat |
32g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 239 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 12% |
Cholesterol 6mg | 2% |
Sodium 269mg | 12% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 11g | 40% |
Total Sugars 7g | |
Protein 13g | 26% |
Vitamin C 39mg | 44% |
Calcium 94mg | 7% |
Iron 7mg | 38% |
Potassium 688mg | 15% |
* 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.