Lentil Soup with Spicy Sizzle
From EatingWell: October 1998
Simply sizzling some paprika and cayenne in a little olive oil makes the perfect drizzle for canned lentil soup.
- 1 19-ounce can lentil soup
- 1 tablespoon lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- 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.
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).
Carbohydrate Servings: 1
Exchanges: 1 1/2 starch, 1 lean meat, 1 fat
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- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- October 1998