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Split Yellow Lentil Soup
Course
Soup
Servings
4
Calories
260
kcal
Ingredients
1
Tbsp
Canola Oil
2
oz
Carrots, diced 1/4"
2
oz
Celery, diced 1/4"
1
oz
Garlic, minced
8
cups
Water
3/4
oz
Vegetable Base, Low Sodium
8
oz
Yellow Lentils, dry
1/2
tsp
Turmeric
2
tsp
Coriander
1/8
tsp
Cayenne Pepper
1/2
tsp
Tabasco Sauce
1.25
tsp
Salt
1/2
tsp
Black Pepper
2
tsp
Lemon Juice
1
oz
Cilantro, minced
Instructions
In a large soup pot, heat the oil and sauté the carrots, celery, onion, and garlic on medium heat for ~8 minutes until the vegetables are soft.
Add the water and vegetable base and stir well. Add the lentils and bring to a boil. Reduce heat and cook for 10 minutes.
Add the spices, Tabasco, salt and pepper. Simmer until the lentils are cooked through. At the end, stir in the lemon juice and cilantro.
Optional: puree the soup in batches or with an immersion blender for a smoother consistency
Nutrition
Serving:
16
floz
|
Calories:
260
kcal
|
Carbohydrates:
42
g
|
Protein:
16
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Sodium:
460
mg
|
Fiber:
8
g