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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Middle Eastern Lentil Soup

Source: Diabetic Cooking Magazine

Lentil soup with a variety of middle eastern spices.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	282.0

Total Carbs	39.9 g

Dietary Fiber	8.0 g

Sugars	8.2 g

Total Fat	7.4 g

Saturated Fat	1.3 g

Unsaturated Fat	0.8 g

Potassium	118.1 mg

Protein	16.5 g

Sodium	326.4 mg

Dietary Exchanges 7.4 Fat, 1.0 Vegetables, 0.0 Fruits, 0.2 Milk, 2.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup dried lentils 2.0
2 tbsp olive oil 1.0
1 cup fresh chopped onion 1.0
1 each medium red bell peppers 1.0
1 tsp fennel seed 0.5
0 1/2 tsp ground cumin 0.25
0 1/4 tsp ground red pepper (cayenne) 4.0
4 cup cold water 0.5
0 1/2 tsp salt 1.0
1 tbsp fresh lemon juice 0.5
0 1/2 cup lowfat plain yogurt 2.0
2 tbsp chopped parsley

Directions

Rinse lentils, discarding any debris or blemished lentils and drain.
Heat oil in large saucepan over medium-high heat until hot. Add onion and bell pepper; cook, stirring, 5 minutes or until tender.
Add fennel seeds, cumin and ground red pepper; cook and stir 1 minute.
Add water and lentils, bring to a boil., reduce heat to low, cover and simmer 20 minutes.
Stir in salt and simmer 5 to 10 minutes or until lentils are tender. Stir in lemon juice.
To serve, ladle soup into individual bowls and top with yogurt; sprinkle with parsley.