Simply sizzling some paprika and cayenne in a little olive oil makes the perfect drizzle for canned lentil soup.

EatingWell Test Kitchen
Source: EatingWell Magazine, October 1998

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Recipe Summary

total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring lentil soup and lemon juice to a simmer In a saucepan.

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  • Heat oil, paprika and cayenne In a small skillet over low heat until fragrant, about 1 minute. Ladle into bowls and immediately drizzle the spiced oil on top.

Nutrition Facts

186 calories; protein 8.8g; carbohydrates 23.5g; dietary fiber 6.4g; sugars 0.3g; fat 6.4g; saturated fat 1g; vitamin a iu 1365.5IU; vitamin c 4.1mg; folate 115mcg; calcium 47.6mg; iron 3.1mg; magnesium 47.3mg; potassium 396.5mg; sodium 493.3mg; thiamin 0.1mg.
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