Ingredients

• 1-1/2 cups uncooked lentils
• 6 cups water
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp oregano
• 2 bay leaves
• 4 oz can diced green chilies, undrained
• 1 medium red bell pepper, chopped
• 1 medium carrot, diced
• 1/4 cup lime juice
• 1 Tbsp olive oil

Directions

1. Place first 6 ingredients in large pot.
   
2. Bring to a boil and simmer until lentils are tender, about 20 minutes.
   
3. Remove 1 cup of lentils and puree with green chilies in blender.
   
4. Add back to the soup.
   
5. Add bell peppers and carrots and cook until the vegetables are tender.
   
6. Discard bay leaves before serving and serve with lime juice and olive oil. 

Nutrition Facts

Serving
Size: 1/6 recipe

Amount Per Serving

Calories 200

Calories from Fat 25 % Daily Value (DV)*

Total Fat 3g 5%

Saturated Fat 1g 3%

Cholesterol 0mg 0%

Sodium 80mg 3%

Total Carbohydrate 32g 11%

Dietary Fiber 12g 48%

Sugars 3g

Protein 13g

Vitamin A 40%

Vitamin C 80%

Calcium 6%

Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 1

Meat: 0

Milk: 0

Fat: 0

Carbs: 2

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov