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Lentil Soup

Lentil Soup
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Calories 210 cals
Total Fat 8 g
Cholesterol 19 mg
Dietary Fiber 5 g
Sodium 521 mg
Protein 9 g
Total Carbohydrate 24 g
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Prep Time: 25 Minutes

Time to Table: 1 Hour 5 Minutes

Serves: 10 (1 cup per serving)

Ingredients

  • 2 tablespoons olive oil
  • 2 chopped onions
  • 5 garlic cloves, finely chopped
  • 2 celery stalks, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 cups chicken broth
  • 1 cup red lentils
  • 1 teaspoon tomato paste
  • 1 sweet potato, peeled and diced
  • 19 ounce can stewed tomatoes
  • 1 cup frozen peas
  • 1 cup Daisy Sour Cream
  • 2 tablespoons chopped fresh parsley

Directions

Heat the oil in a large heavy saucepan over medium heat. Add the onions, garlic and celery; cook for 5 minutes, stirring occasionally, until tender. Add the salt, pepper, cumin, turmeric, cinnamon and ginger. Cook for 2 minutes, stirring frequently. Add the chicken stock, lentils, tomato paste, sweet potatoes and tomatoes, breaking up the tomatoes with a spoon. Bring the mixture to a boil. Reduce the heat; cover and simmer for 40 minutes. Add the frozen peas; simmer for 5 minutes or until the peas are tender. Top each serving with a dollop of sour cream and a sprinkle of fresh parsley.

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