TLC Cooking "Spicy Lentil and Pasta Soup"

Spicy Lentil and Pasta Soup

Spicy Lentil and Pasta Soup

YIELD Makes 6 servings
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Lentils, a popular meat substitute, have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.

INGREDIENTS

2	medium onions, thinly sliced
1/2	cup chopped carrot
1/2	cup chopped celery
1/2	cup peeled and chopped turnip
1	small jalapeño pepper,* finely chopped
2	cans (about 14 ounces each) vegetable broth
1	can (14-1/2 ounces) no-salt-added stewed tomatoes
2	cups water
8	ounces dried lentils, sorted, rinsed and drained
2	teaspoons chili powder
1/2	teaspoon dried oregano
3	ounces uncooked whole wheat spaghetti, broken
1/4	cup minced fresh cilantro

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Spray large nonstick saucepan with nonstick cooking spray; heat over medium heat until hot. Add onions, carrot, celery, turnip and jalapeño; cook and stir 10 minutes or until vegetables are crisp-tender.
Add vegetable broth, tomatoes, water, lentils, chili powder and oregano; bring to a boil. Reduce heat; simmer, covered, 20 to 30 minutes or until lentils are tender.
Add pasta; cook 10 minutes or until tender.
Ladle soup into bowls; sprinkle with cilantro.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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