Red Lentil and Beet Soup

FOODISTA
10Ingredients
50Minutes
260Calories

Ingredients

US|METRIC
  • 15 ounces sliced beets
  • 1 tablespoon olive oil
  • 1/2 onions (medium, chopped, about ¾ cup)
  • 1 medium carrot (sliced)
  • 1 cup red lentils (washed and drained)
  • 6 cups water
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • sour cream (optional)
  • 2 tablespoons fresh parsley (chopped, or cilantro, optional)
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    Made it

    Directions

    1. Drain and discard the liquid from a can of beets. Cut the beets into small bite-size pieces with a knife when they are inside the can.
    2. Heat the oil in a 3-4 quart pot and saute the onion until it is soft and translucent. Add the carrot and saute another minute. Add the beets, lentils, water and salt.
    3. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in the vinegar. Serve topped with sour cream and cilantro or parsley, if desired
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    NutritionView More

    260Calories
    Sodium33% DV780mg
    Fat8% DV5g
    Protein27% DV14g
    Carbs13% DV39g
    Fiber68% DV17g
    Calories260Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium780mg33%
    Potassium720mg21%
    Protein14g27%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber17g68%
    Sugars10g20%
    Vitamin A60%
    Vitamin C15%
    Calcium8%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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