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.
Serving size: 4 OZ
|From Saturated Fat||1.42%|
|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|
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.