Ingredients

  • 1 1/3 cups red lentils (picked through and rinsed)
  • 7 cups low sodium vegetable broth
  • 1 yellow onion (diced)
  • 1 carrots (diced)
  • 4 cloves chopped garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 3/4 teaspoon fine sea salt (or to taste)
  • lemon wedges (for serving, optional)
  • chopped fresh mint (for serving, optional)
Read Directions

NutritionView more

190Calories
Sodium21%DV510mg
Fat1%DV0.5g
Protein24%DV12g
Carbs12%DV36g
Fiber64%DV16g

PER SERVING *

Calories190Calories from Fat4.5
% DAILY VALUE*
Total Fat0.5g1%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium510mg21%
Potassium700mg20%
Protein12g24%
Calories from Fat4.5
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber16g64%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(2)

Yummly User
Merry 11 Dec 2017
So good!! Perfect for those cold days. Or for whenever you feel like having soup
Lucija K. 13 Jan 2017
I love this recipe—it's quick to make and offers a lot of room for experimentation (such as substituting a beet for carrots when needed). I use crushed tomatoes and count that as liquid, and saute the onions and garlic with cumin seeds before adding the rest of the ingredients. I love the extra yumminess of adding the lemon before serving.