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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 1 x celery stalk minced
- 1 x carrot peeled, minced
- 1 c. red lentils - (1/2 lb)
- 1/3 c. dry red wine
- 4 c. water
- 1 1/2 tsp chili pwdr
- 1 x bay leaf
- 3/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/8 tsp grnd allspice
- 1/4 lb thin asparagus trimmed, and cut into diagonal slices
- 1 lrg - tomato seeded, minced
Direcciones
- In 4-qt saucepan, heat extra virgin olive oil over medium heat. Add in the onion, celery, and carrot; saute/fry till onion is golden brown - about 5 min. Stir in lentils and wine; heat to boiling. Cook over high heat till liquid is almost evaporated.
- Stir in water, chili pwdr, bay leaf, salt, pepper, and allspice. Heat mix just to boiling; reduce heat to low and simmer 15 min. Stir in asparagus and tomato and continue to cook 10 to 15 min longer or possibly till lentils are tender.
- Throw away bay leaf. Ladle soup among serving bowls and serve.
- Comments: Red lentils cook up quickly. To maintain the shape of the lentils, simmer them gently just till soft.
- This recipe yields four 1 1/4 c. servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 37 | 15% |
| Total Fat 4.23g | 5% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 477mg | 20% |
| Potassium 641mg | 18% |
| Total Carbs 35.14g | 9% |
| Dietary Fiber 16.5g | 55% |
| Sugars 3.3g | 2% |
| Protein 13.39g | 21% |
