Low Glycemic Impact Recipes: Bryan's Spicy Red Lentil Soup

1 teaspoon olive oil1 1/2 cups chopped red onionsalt and pepper to taste1 (28 ounce) can diced tomatoes1 1/2 cups frozen chopped spinach2 cups dry red lentils2 cups water2 teaspoons dried basil1 1/2 teaspoons ground cardamom1 teaspoon ground cumin1/2 teaspoon ground cayenne pepper1/2 teaspoon curry powderHeat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving. Amount Per Serving  Calories: 241 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 241

Total Fat: 1.8gCholesterol: 0mgSodium: 307mgTotal Carbs: 41g    Dietary Fiber: 15.2gProtein: 16.7g VIEW DETAILED NUTRITION
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