Eastern European Red Lentil Soup
Eastern European Red Lentil Soup takes approximately 45 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 8 and costs 67 cents per serving. One portion of this dish contains roughly 11g of protein, 5g of fat, and a total of 208 calories. 685 people have tried and liked this recipe. It will be a hit at your Autumn event. It works well as a very affordable soup. If you have honey, canned tomatoes, red onion, and a few other ingredients on hand, you can make it. Plenty of people really liked this Eastern European dish. It is brought to you by Vegetarian Times. Overall, this recipe earns an awesome spoonacular score of 99%. Try Middle Eastern Lentil And Rice Soup, Middle Eastern Lentil and Rice Soup, and Red-Lentil Soup for similar recipes.
Servings: 8
Ingredients:
3 bay leaves
1 15-oz. can chopped tomatoes with liquid
3 cloves garlic, minced (1 Tbs.)
2 Tbs. ground cumin
1 Tbs. honey
½ cup plain low-fat yogurt
2 Tbs. olive oil
1½ cups red lentils
1 large red onion, finely chopped (2 cups)
1 Tbs. red wine vinegar
Equipment:
sauce pan
frying pan
Cooking instruction summary:
1. Heat oil in large saucepan over medium heat. Add onion and garlic, and sauté 5 minutes, or until soft. Stir in red lentils and cumin, and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper, and bring to a boil.2. Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.
Step by step:
1. Heat oil in large saucepan over medium heat.
2. Add onion and garlic, and sauté 5 minutes, or until soft. Stir in red lentils and cumin, and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper, and bring to a boil.
3. Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick.
4. Add a little water to thin soup, if necessary.
5. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.
Nutrition Information:
covered percent of daily need
