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Red Pepper-Lentil Soup

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By Betty Crocker Kitchens
Updated Sep 9, 2010
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Dinner ready in 30 minutes! Try red pepper-lentil soup - a hearty meal!

Red Pepper-Lentil Soup

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 2 teaspoons canola oil
  • 1/2 cup chopped onion (1 medium)
  • 4 cloves garlic, finely chopped
  • 1 cup dried lentils, sorted, rinsed
  • 1 can (14 oz) fat-free chicken broth with 33% less sodium
  • 3 cups water
  • 4 oz fully cooked low-fat turkey kielbasa, cut lengthwise in half and cut crosswise into slices (1 cup)
  • 1/2 cup drained roasted red bell peppers, chopped
  • 2 tablespoons chopped fresh basil leaves
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook until tender. Stir in lentils, broth and water. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  • Step 
    2
    Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 4 to 5 minutes or until lentils are tender.

Nutrition

250 Calories
6g Total Fat
17g Protein
32g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
700mg
29%
Potassium
640mg
18%
Total Carbohydrate
32g
11%
Dietary Fiber
8g
34%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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