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Spiced Carrot, Leek and Lentil Soup
THE WASHINGTON POST15Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. olive oil
- 1 onion (medium, cut into small dice)
- 1 leek (medium, trimmed, cleaned and cut into very thin slices)
- 2 celery (ribs, cut into small dice)
- 2 medium carrots (scrubbed well and cut into small dice)
- 1 clove garlic (crushed)
- 1 pinch saffron threads
- 2 tsp. ground cumin (or more as needed)
- 2 tsp. ground coriander (or more as needed)
- 3 tsp. harissa paste (or more as needed, see headnote)
- 4 cups vegetable broth (no-salt-added, may substitute chicken broth)
- 4 oz. red lentils (dried, see headnote)
- 1 1/2 tsp. kosher salt
- 2 Tbsp. leaf parsley (chopped flat-, for garnish, optional)
- greek yogurt (for serving)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium2010mg84% |
| Potassium660mg19% |
| Protein11g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A130% |
| Vitamin C25% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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