Red Lentil soup
By Ryan M. and Andrea R. from Carrboro Elementary, Carrboro, NC.
Description
a delicious, rich, tomato based lentil soup with a touch of sour cream. Great for cold weather days.
Nutrition Facts
Serving size: 4 OZ
| Calories | 195 |
| From Fat | 12.03% |
| From Saturated Fat | 1.42% |
| From Sugar | 2.89% |
| Sodium | 344mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Oil, Trans Fat Free | 1 3/8 Tsp | 1/4 C |
| Onions, fresh, small dice | 4 Tbsp | 2C |
| Celery, fresh, small dice | 1 Tbsp | 1/2 C |
| Carrot, fresh, small dice | 4 Tbsp | 2 C |
| Salt, table | 3/4 Tsp | 2 Tbsp |
| Paprika | 2 1/2 Tsp | 1/3 C |
| Garlic Powder | 1 1/2 Tsp | 1/4 C |
| Cumin, Ground | 1 Tbsp | 1/2 C |
| Lentils, Pink, Raw | 1 1/3 C | 12 C |
| Tomatoes, Crushed | 6 OZ | 6C/3 LBS |
| Sugar, Granulated | 3/4 Tsp | 2 tbsp |
| Lemon, Juice, canned or bottled | 1/2 OZ | 4 OZ |
| Sour Cream, Fat Free | 1/2 OZ | 4 OZ |
| Water, Cold | 1 3/4 C | 1 Gal |
Preparation
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.
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