Mixed Lentil Soup [Bulkbites.com]

• Servings: 2
• Time: 35 minutes

I like to indulge on my mixed lentil soup frequently, a very hearty and warm soup taste best if served with tossed garlic croutons. Lentil are affordable source of protein, I mix different color lentils for making this soup to get the complete amount of protein and amino acids. This is a high protein soup and can be prepared in bulk to store in fridge for later use. Though you can add vegetable to this soup but then it is not advisable to freeze it. I avoid vegetable for this soup and serve it with salad for leafy nutrition. Try this recipe, it is actually simple to make this soup.

Nutrition

• calories: 430
• protein: 22
• carbs: 82
• fat: 3
• saturated fat: 0.36
• polyunsaturated fat: 0.66
• monounsaturated fat: 0.63
• cholesterol: 0
• sodium: 946
• potassium: 390
• dietary fiber: 6.55
• sugars: 2.58
• vitamin a: 13
• vitamin c: 5
• calcium: 40
• iron: 5
• magnesium: 0
• complex carbs: 72.87
• other fats: 1.35

Ingredients

• 0.5 cup Lentils, pink, raw
• 1 1/2 cup Lentils, Green, raw
• 1 slice, medium Tomatoes, red, ripe, raw, year round average
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 2 cup SWANSON BROTH, Vegetable Broth
• 1 gram Oil, olive, salad or cooking
• 1 tbsp chopped Onions, raw
• 1 tbsp chopped Garlic
• 1 tbsp Spices, ginger, ground
• 1 tbsp Parsley, fresh

Instructions

• Soak the lentils in water overnight, it will help to cook faster.
• Over medium heat, cook oil and sauté onions in a deep sauce pan.
• Add garlic and ginger paste and cook for 2-3 minutes.
• Add vegetable stock and tomato, bring it to a boil.
• Drain the lentils and add to the stock, cover and cook for 30 minutes over low heat.
• Check after 30 minutes if the lentils are cooked completely add salt and pepper to taste and remove from the heat.
• Add fresh parsley and serve.