A delicious blend of aromatic spices, hot chili peppers, and ginger mixed with red lentils, diced tomatoes and V8® Low Sodium Spicy Hot Vegetable Juice.
- Total time:
75 minutes
- Servings:
15
Ingredient |
Weight |
Measure |
---|
lentils |
wtf
weight_quantity
5.75
oz. |
0.75 cup |
water |
wtf
weight_quantity
|
4 cup |
olive oil |
wtf
weight_quantity
|
3 tbsp. |
green pepper , diced |
wtf
weight_quantity
10.
oz. |
2 cup |
yellow onion , diced |
wtf
weight_quantity
10.
oz. |
1.5 cup |
seeded Thai bird chili pepper |
wtf
weight_quantity
1.
oz. |
1 tbsp. |
ginger root , peeled, minced |
wtf
weight_quantity
2.5
oz. |
3 tbsp. |
ground coriander |
wtf
weight_quantity
|
1 tbsp. |
turmeric , ground |
wtf
weight_quantity
|
2 tsp. |
cumin , ground |
wtf
weight_quantity
|
1.5 tsp. |
Low Sodium Spicy Hot V8® , 46 ounce container |
wtf
weight_quantity
|
1 bottle |
low-sodium canned diced tomatoes , undrained |
wtf
weight_quantity
2.5
lb. |
5.75 cup |
water |
wtf
weight_quantity
|
1.75 cup |
kosher salt |
wtf
weight_quantity
|
0.25 tsp. |
black pepper |
wtf
weight_quantity
|
1 tsp. |
1. Wash lentils until water runs clear. Or soak in water overnight in refrigerator.
2. In a 3-quart pot, add lentils and first listed measure of water. Cook and simmer over low heat until most of water is evaporated, about 45 minutes. To prevent scorching, stir frequently during last 15 minutes.
3. Heat oil in heavy saucepan over moderately high heat. Add green peppers and onion. Sauté until onions are translucent. Add Chile pepper, ginger, coriander, tumeric and cumin. Stir until well combined. Cook for 2 minutes.
4. Add the V8® Spicy Hot Vegetable Juice and diced tomatoes. Bring to a boil. Simmer until tomatoes are softened, about 6 to 8 minutes, stir occasionally.
5. Add cooked lentils, second listed measure of water, salt, and pepper. Bring to a boil, stir occasionally.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. To serve, using an 8 ounce ladle, portion 1 cup soup into bowl.
CCP: Hold for hot service at 140°F or higher until needed.
A delicious blend of aromatic spices, hot chili peppers, and ginger mixed with red lentils, diced tomatoes and V8® Low Sodium Spicy Hot Vegetable Juice.
-
Total time:
75 minutes
-
Servings:
15
Ingredient |
Weight |
Measure |
---|
lentils |
5.750
oz. |
0.75 cup |
water | |
4 cup |
olive oil | |
3 tbsp. |
green pepper , diced |
10.0
oz. |
2 cup |
yellow onion , diced |
10.0
oz. |
1.5 cup |
seeded Thai bird chili pepper |
1.0
oz. |
1 tbsp. |
ginger root , peeled, minced |
2.5
oz. |
3 tbsp. |
ground coriander | |
1 tbsp. |
turmeric , ground | |
2 tsp. |
cumin , ground | |
1.5 tsp. |
Low Sodium Spicy Hot V8® , 46 ounce container | |
1 bottle |
low-sodium canned diced tomatoes , undrained |
2.5
lb. |
5.75 cup |
water | |
1.75 cup |
kosher salt | |
0.25 tsp. |
black pepper | |
1 tsp. |
1. Wash lentils until water runs clear. Or soak in water overnight in refrigerator.
2. In a 3-quart pot, add lentils and first listed measure of water. Cook and simmer over low heat until most of water is evaporated, about 45 minutes. To prevent scorching, stir frequently during last 15 minutes.
3. Heat oil in heavy saucepan over moderately high heat. Add green peppers and onion. Sauté until onions are translucent. Add Chile pepper, ginger, coriander, tumeric and cumin. Stir until well combined. Cook for 2 minutes.
4. Add the V8® Spicy Hot Vegetable Juice and diced tomatoes. Bring to a boil. Simmer until tomatoes are softened, about 6 to 8 minutes, stir occasionally.
5. Add cooked lentils, second listed measure of water, salt, and pepper. Bring to a boil, stir occasionally.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. To serve, using an 8 ounce ladle, portion 1 cup soup into bowl.
CCP: Hold for hot service at 140°F or higher until needed.