Prep time: 20 minutes Difficulty level: easy
Yield: 3-4 servings
1 cup red lentils
4 cups water
1 vegetable bouillon cube
1-2 tablespoons olive oil
1 carrot, diced
1 parsnip, diced
2-3 cloves garlic, minced
½ cup onion, chopped
1 14-ounce can petite diced tomatoes
½-1 teaspoon Mrs. Dash Southwest Chipotle seasoning blend
½-1 teaspoon salt
1 tablespoon lemon juice
¼ cup fresh cilantro, chopped
Rinse the lentils in cold water. Drain and place in a pot with 4 cups water and the bouillon cube. Bring to a boil and cook for about ½ hour or until tender.
In olive oil sauté carrot, parsnip, garlic, and onion until tender. Add diced tomatoes and Mrs. Dash seasoning. Add vegetables, seasonings, and salt to the soup and cook a little longer. Remove pot from the stove. Add lemon juice and chopped cilantro.
