Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser - perfect for this big-batch recipe. Of course, you can always just halve the ingredients if you want to make less.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.
Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often, for 2 minutes.
Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes.
Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days. Reheat to serve.) Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 582 mg
- Protein 10 g
- Calories 193.0
- Total fat 4 g
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 28.0
- Folate 68.0
- Calcium 7.0
- Vitamin A 7.0
- Vitamin C 27.0
