Recipe Details
Ingredients
-
1teaspoonolive oil
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1 ½cupschopped red onion
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salt and pepper to taste
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1(28 ounce) candiced tomatoes
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2cupsdry red lentils
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1 ½cupsfrozen chopped spinach
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2cupswater
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2teaspoonsdried basil
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1 ½teaspoonsground cardamom
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1teaspoonground cumin
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½teaspoonground cayenne pepper
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½teaspooncurry powder
Cooking Directions
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Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until golden brown. Season with salt and pepper. Mix in tomatoes, lentils, and spinach; pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender.
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Transfer soup to a blender and purée until smooth before serving.
Tips
You can also use a handheld blender to purée the soup.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories241 | |
| % Daily Value * | |
| Total Fat 2g |
2% |
| Saturated Fat 0g |
1% |
| Sodium 268mg |
12% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 15g |
54% |
| Total Sugars 8g |
|
| Protein 17g |
33% |
| Vitamin C 18mg |
20% |
| Calcium 150mg |
12% |
| Iron 9mg |
52% |
| Potassium 946mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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