Print Options:

Crushed Red Lentil Soup

Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Crushed Red Lentil Soup

 1 tbsp olive oil
 14 oz carrots, celery and onion (mirepoix)
 3 garlic cloves, crushed
 1 cup drained and rinsed red lentils
 1 tsp ground cumin
 14.50 oz drained canned no salt added diced tomatoes
 1 ½ cups low sodium vegetable broth
 ½ cup packed baby arugula
 1 tbsp fresh lemon juice
 ½ cup crumbled feta cheese
 Fresh cilantro sprigs for garnish (optional)
1

In large saucepot, heat oil over medium heat. Add mirepoix; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds or until mirepoix is almost tender. Stir in lentils and cumin; cook and stir 1 minute.

2

Stir in tomatoes, broth and 4 cups water; heat to a simmer. Reduce heat to medium-low; cook and stir 10 minutes or until lentils are tender. Stir in arugula, lemon juice, ¾ teaspoon salt and ½ teaspoon black pepper.

3

Serve soup garnished with cheese and cilantro sprigs, if desired. Makes about 9 cups.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories211
% Daily Value *
Total Fat 6g8%

Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 477mg21%
Total Carbohydrate 29g11%

Dietary Fiber 7g25%
Total Sugars 6g
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.