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Red Lentil Soup


4 Cups
Red Lentils (Split Masoor Daal)
1 Cup
Chicken Broth
1 Cup
fat free, low sodium
1 Teaspoon
2 cloves
White Onion
1/2 Cup
1/4 Cup
1/4 Cup
Cooking Oil Spray
1 Teaspoon
Lemon Juice
1 Tablespoon
chopped for garnish

Preparation mode:

  1. Wash and rinse lentils.
  2. In a 4-quart pot, on high heat, add 4 cups water and 1 cup chicken broth, salt and lentils; bring to a boil.
  3. Reduce heat to medium until cooked, about 15 minutes. Turn stove to low heat.
  4. In a sauté pan, over medium heat, spray cooking spray for 3 seconds. Add garlic, onions, celery, carrots and cumin and sauté for 3 minutes. Add sautéed mixture to the lentils, stir and turn off stove.
  5. Add lemon juice, garnish with cilantro and serve.


Chef's Tip:
If creamier texture is desired, prior to adding lemon juice, blend soup in blender and return to stove. Then add lemon juice and water as needed for desired consistency. Bring to a boil and serve immediately or refrigerate.

Nutrition Facts:
Serving Size: 1 serving (259g), Servings 6, Amount Per Serving: Calories 130, Calories from Fat 5, Total Fat 1g (2% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 410mg (17% DV), Total Carbohydrate 22g (7% DV), Dietary Fiber 10g (40% DV), Sugars 2g, Protein 9g, Vitamin A (20% DV), Vitamin C (6% DV), Calcium (4% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.