Split Yellow Lentil Soup
Servings 4
Calories 260kcal
Ingredients
- 1 Tbsp Canola Oil
- 2 oz carrots diced 1/4"
- 2 oz Celery diced 1/4"
- 1 oz fresh garlic minced
- 8 cups Water
- 3/4 oz low sodium vegetable soup base
- 8 oz Yellow Lentils dry
- 1/2 tsp turmeric
- 2 tsp dried coriander
- 1/8 tsp cayenne pepper
- 1/2 tsp tabasco sauce
- 1.25 tsp Salt
- 1/2 tsp ground black pepper
- 2 tsp Lemon Juice
- 1 oz fresh 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: 16floz | Calories: 260kcal | Carbohydrates: 42g | Protein: 16g | Fat: 4g | Saturated Fat: 0g | Sodium: 460mg | Fiber: 8g
