Red Lentil Soup
This delicious red lentil soup recipe comes to us from Chef Inna Khitrik from Women's Lunch Place in Boston, a GBFB Agency Partner. Chef Inna and her team have prepared over 250,000 freshly made meals for the guests at Women’s Lunch Place, many of whom are experiencing homelessness and food insecurity. "Everything starts with a meal..." says Chef Inna. "You need healthy food to fuel the body."
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Serves6 (people)
SWAP ScoreWhat's this?
Ingredients
- 2 tablespoons canola oil
- 3/4 cup onion, diced
- 3/4 cup celery, sliced
- 3/4 cup carrot, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 7 1/2 cups water
- 1 1/2 cups sweet potatoes, peeled and cubed
- 2 1/2 cups dried red lentils
- salt and pepper to taste
Directions
- In a medium-sized pot, heat the oil over medium heat until simmering. Add onions and sauté until lightly browned.
- Add celery and carrots to the pot. Cook until all the vegetables are tender.
- Add dry spices and cook for a couple of minutes. Add enough water to fill half of the pot, about 7 and 1/2 cups. Increase the heat to high and bring the water to a boil.
- Add sweet potatoes and dry lentils. Mix well. Once the soup is boiling, reduce the heat to a low simmer. Mix frequently to avoid burning.
- Simmer until lentils are soft, about 30 minutes. Continue until the soup is to desired consistency. Taste and add salt and pepper if necessary.
- The final result should be a thick soup. Add more water if needed to desired consistency.
- Serve and enjoy.
Nutrition Facts
Red Lentil Soup
Amount Per Serving
Calories 202
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 298mg
12%
Potassium 677mg
19%
Total Carbohydrates 32g
11%
Dietary Fiber 9g
36%
Sugars 7g
Protein 9g
18%
Vitamin A
260%
Vitamin C
23%
Vitamin D0%
Calcium
5%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
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