Lentil Soup with Spicy Sizzle

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From: EatingWell Magazine October 1998

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

Ingredients 2 servings

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  • 1 19-ounce can lentil soup
  • 1 tablespoon lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon paprika
  • Pinch of cayenne pepper

Preparation

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  1. Bring lentil soup and lemon juice to a simmer In a saucepan.
  2. 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 information

  • Per serving: 186 calories; 6 g fat(1 g sat); 6 g fiber; 23 g carbohydrates; 9 g protein; 115 mcg folate; 0 mg cholesterol; 0 g sugars; 1366 IU vitamin A; 4 mg vitamin C; 48 mg calcium; 3 mg iron; 493 mg sodium; 396 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 starch, 1 lean meat, 1 fat

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