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Red Lentil Soup With Baked Pita Chips
Yield: 5 Servings
Ingredients:
1/2 cup Dry Red Lentils
2 cups Vegetable Broth
3/4 cup Yellow Onion, Diced
1/2 cup Carrot, Diced
2 tsp. Fresh Garlic, Chopped
1-1/4 tbsp. Tomato Paste, Canned
1-1/4 tsp. Cumin, Ground
1/8 tsp. Cayenne Pepper, Ground
5 each Fresh Mint, Leaves
Baked Pita Chips
5 each 6" Greek Pita Bread
Preparations: Red Lentil Soup
1. In a pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne; bring to boil over high heat.
2. Lower heat and simmer, uncovered, until vegetables are tender and lentils are soft, about 25 minutes.
3. Remove the pot from heat and use an immersion blender to quickly blend the soup until creamy, but not completely pureed. Baked Pita Chips
4. Pre-heat oven to 305F.
5. Cut pita bread in half and then in half again, 4 equal triangles.
6. Arrange pita on a sheet pan sprayed with non-stick pan coating.
7. Bake for 10-15 minutes or until lightly browned.
Plate Assembly:
Serve 8 ounces of soup garnished with a fresh mint leaf along with 4 baked pita chips per serving.
267 Calories/ 555 mg Sodium/ 7.7% Cal/Fat