|
The lentils in this soup are a good source of protein, the spices provide nice flavor and everyone knows that vegetables, which are also in this recipe, are an essential part of a healthy diet.
Ingredients
1 1/2 cups of uncooked lentils
6 cups of water
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
2 bay leaves
4 ounce can of diced green chilies, undrained
1 medium red bell pepper, chopped
1 medium carrot, diced
1/4 cup lime juice
1 tablespoon olive oil
Directions
1. Place first 6 ingredients in large pot. Bring to a boil and simmer until lentils are tender, about 20 minutes.
2. Remove 1 cup of lentils and purée with green chilies in blender. Add back to the soup.
3. Add bell peppers and carrots and cook until the vegetables are tender.
4. Discard bay leaves before serving and serve with lime juice and olive oil.
Makes 6 servings.
Calories: 200
Fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 80 milligrams
Carbohydrate: 32 grams
Source:
National Cancer Institute
|
