Lentil Soup with Cilantro
Lentil soup with cilantro is a meatless, healthy, and hearty soup great for a cold day. Easy to prepare, it's also cost-effective.
Calories per serving: 507kcal
Ingredients
- 2 teaspoons (2 teaspoons) *vegetable base
- 3 cup (709.76 g) water, boiling
- 1 tablespoon (1 tablespoon) *Olive oil
- 1 (1) Onion, chopped
- 1 (1) Carrot, chopped
- 1 (1) Red pepper, chopped
- 2 tablespoons (2 tablespoons) Cilantro, chopped
- 8 ounces (226.8 g) green lentils, 1/2 16 oz bag
- 2 (2) Small potatoes, chopped
- 4 (4) Small tomatoes, cut in quarters
- 1 teaspoon (1 teaspoon) Ketchup
- ½ cup (115 g) Sour cream, optional for serving
Instructions
- Make vegetable stock by mixing the vegetable base with boiling water. Set it aside.
- Heat the olive oil in a dutch oven or other large pot.
- Add the onion, carrot, and red pepper.
- Saute until the onion is translucent, then add the cilantro.
- Pick through the lentils, being careful to remove any sticks or stones.
- Add the lentils to the pot and stir them.
- Add the vegetable stock you made earlier.
- Let simmer the soup until the lentils are al dente about 30 minutes, then add the potatoes.
- Simmer until the potatoes are fork-tender, then add the tomatoes and ketchup.
- Simmer until the potatoes and carrots are completely soft, about another 15 minutes.
- Serve in nice bowls with a dollop of sour cream.
Notes
For vegans, omit sour cream.
If you are watching your weight or sugar, you can omit the ketchup.
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