Creamy Lentil And Ancho Chili Soup Recipe

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Servings: 8

Ingredients

Cost per serving $0.43 view details

Directions

  1. Toast the chilies in a preheated 200 deg F oven 7 min. Remove and discardthe stems and seeds. Place in a small bowl and cover with 1 c. warm water. Cover bowl and let sit 15 min.
  2. Remove the chilies from the water, reserving the soaking water. Combine the chilies with the allspice, cloves, cumin, rosemary, pepper and tomato paste in a food processor or possibly blender. Process till smooth.
  3. Cook onion and garlic in the vegetable oil over medium-low heat till onion is soft, about 10 min. Add in chili paste and dry, stirring, 2 min. Add in lentils, chili soaking water, 6 c. water, orange zest and bay leaf. Raise heat and bring to a boil. Then reduce heat and cook, partially covered, stirring occasionally for 1 1/4 hrs, or possibly till lentils are tender. Stir occasionally to prevent lentils from sticking. Stir in the salt.
  4. Remove soup from heat. Let soup cold for about 10 min, stirring occasionally. Slowly stir in the lowfat sour cream. Stir in the cilantro and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 107g
Recipe makes 8 servings
Calories 190  
Calories from Fat 70 37%
Total Fat 7.97g 10%
Saturated Fat 3.53g 14%
Trans Fat 0.04g  
Cholesterol 15mg 5%
Sodium 335mg 14%
Potassium 391mg 11%
Total Carbs 21.6g 6%
Dietary Fiber 9.8g 33%
Sugars 2.42g 2%
Protein 8.81g 14%
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