Crushed Red Lentil Soup Recipe | South Jersey

1 tbsp olive oil

14 oz carrots, celery and onion (mirepoix)

3 garlic cloves, crushed

1 cup drained and rinsed red lentils

1 tsp ground cumin

14.50 oz drained canned no salt added diced tomatoes

1 ½ cups low sodium vegetable broth

½ cup packed baby arugula

1 tbsp fresh lemon juice

½ cup crumbled feta cheese

Fresh cilantro sprigs for garnish (optional)

In large saucepot, heat oil over medium heat. Add mirepoix; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds or until mirepoix is almost tender. Stir in lentils and cumin; cook and stir 1 minute.

Stir in tomatoes, broth and 4 cups water; heat to a simmer. Reduce heat to medium-low; cook and stir 10 minutes or until lentils are tender. Stir in arugula, lemon juice, ¾ teaspoon salt and ½ teaspoon black pepper.

Serve soup garnished with cheese and cilantro sprigs, if desired. Makes about 9 cups.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 211

% Daily Value *
Total Fat 6g10%

Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 477mg20%
Total Carbohydrate 29g10%

Dietary Fiber 7g29%

Sugars 6g
Protein 12g24%

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

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Crushed Red Lentil Soup