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 18% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 6.4g 26% DV; sugars 0.3g; fat 6.4g 10% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 1365.5IU 27% DV; vitamin c 4.1mg 7% DV; folate 115mcg 29% DV; calcium 47.6mg 5% DV; iron 3.1mg 17% DV; magnesium 47.3mg 17% DV; potassium 396.5mg 11% DV; sodium 493.3mg 20% DV; thiamin 0.1mg 13% DV.