Ramadan: Favorite Lentil Soup

2 cups red lentils1 onion, chopped4 tablespoons olive oil1 teaspoon ground cumin1/2 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 lemon, juiced1/4 cup chopped fresh parsleyPlace lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes. Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth. Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency. Prior to serving add lemon juice and chopped parsley for a little flavor and garnish. Amount Per Serving  Calories: 249 | Total Fat: 7.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 249

Total Fat: 7.5gCholesterol: 0mgSodium: 315mgTotal Carbs: 34.2g    Dietary Fiber: 15.8gProtein: 13.1g VIEW DETAILED NUTRITION
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