Red Lentil soup

By Ryan M. and Andrea R. from Carrboro Elementary, Carrboro, NC.


a delicious, rich, tomato based lentil soup with a touch of sour cream.  Great for cold weather days. 

Nutrition Facts

Serving size: 4 OZ

From Fat12.03%
From Saturated Fat1.42%
From Sugar2.89%


Ingredient 6 servings 50 servings
Oil, Trans Fat Free1 3/8 Tsp1/4 C
Onions, fresh, small dice4 Tbsp2C
Celery, fresh, small dice1 Tbsp1/2 C
Carrot, fresh, small dice4 Tbsp2 C
Salt, table3/4 Tsp2 Tbsp
Paprika2 1/2 Tsp1/3 C
Garlic Powder1 1/2 Tsp1/4 C
Cumin, Ground1 Tbsp1/2 C
Lentils, Pink, Raw1 1/3 C12 C
Tomatoes, Crushed6 OZ6C/3 LBS
Sugar, Granulated3/4 Tsp2 tbsp
Lemon, Juice, canned or bottled1/2 OZ4 OZ
Sour Cream, Fat Free1/2 OZ4 OZ
Water, Cold1 3/4 C1 Gal


1) Heat oil in a large heavy pot over medium heat. Add onion, celery, and carrots. Reduce heat, stirring frequently for about 5 minutes. Add salt, cumin and paprika while stirring for a minute.

2) Add tomatoes, sugar and water. Bring to a simmer and cook over a medium-low heat for about 30 minutes unitl the lentils are completely tender.

3) Whisk in lemon juice and sour cream. check seasoning and serve.