RSSLentil Soup with Spicy Sizzle
From EatingWell: October 1998 — Subscribe Now!
Simply sizzling some paprika and cayenne in a little olive oil makes the perfect drizzle for canned lentil soup.
2 servings
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 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
- Bring lentil soup and lemon juice to a simmer In a saucepan.
- 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
Per serving: 186 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 24 g carbohydrates; 9 g protein; 6 g fiber; 493 mg sodium; 397 mg potassium.
Nutrition Bonus: Folate (29% daily value), Vitamin A (27% dv), Iron (17% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 lean meat, 1 fat
Recipe Categories
- Type of Dish
- Soups/stews
- Main dish, vegetarian
- Appetizer
- Ease of Preparation
- Easy
- Style/Theme
- Vegetarian
- Vegan
- Quick (total 30 min. or less)
- Cooking for 2
- Publication
- October 1998
- Health & Diet Considerations
- High fiber
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Appetizers
- Main Ingredient
- Beans/Legumes
- Servings
- 2
- Ethnic/Regional
- Mediterranean
- Total Time
- 15 minutes or less
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
