middle-eastern

Spiced Red Lentil and Roasted Pepper Soup

Name: Spiced Red Lentil and Roasted Pepper Soup
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 99 g red lentils, dry; 24 g olive oil; 165 g roasted red pepper (jarred), chopped; 27 g tomato paste; 2 g cumin, ground; 16 g lemon juice; 571 g water; 3 g salt

This roasted dish pairs red lentils, dry with roasted red pepper, chopped, tomato paste and cumin, ground. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

80 g Carbohydrates

25 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

99g red lentils, dry 348 kcal
24g olive oil 212 kcal
165g roasted red pepper (jarred), chopped 51 kcal
27g tomato paste 22 kcal
2g cumin, ground 8 kcal
16g lemon juice 5 kcal
571g water 0 kcal
3g salt 0 kcal

Cooking instructions

red lentilswater
Rinse lentils. Add lentils and water to a pot and bring to a simmer.
red lentilsroasted red pepper (jarred)tomato pastecuminsalt
Stir in roasted red pepper, tomato paste, cumin, and salt. Simmer gently until lentils are very soft, 15-18 minutes.
Blend the soup until smooth with an immersion blender (or carefully in a blender).
olive oilwater
Return to low heat and stir in olive oil for a silky finish; adjust thickness with a splash of water if needed.
lemon juice
Add lemon juice, taste for seasoning, and simmer 1 minute more.
Serve hot.