Gluten Free Sopa de Fideo Recipe
Servings: 6 Servings
Calories: 106kcal
Ingredients
- 2 tablespoons olive oil
- 8 ounces Explore Cuisine red lentil spaghetti broken into 1-2 inch pieces
- 1 medium white or yellow onion diced
- 2 garlic cloves minced
- 2 10-ounce cans tomatoes and chilies (such as RoTel)
- 6 cups chicken broth
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Optional garnishes:
- Lime wedges
- Fresh cilantro leaves
- Queso fresco crumbled
- avocado diced
- jalapeño pepper sliced
Instructions
- Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat. Add the broken spaghetti, onion, and garlic. Cook, stirring occasionally, until the spaghetti starts to brown, 3-4 minutes.
- Puree the 2 cans of undrained tomatoes and chilies in a blender until smooth. Add to the saucepan along with the chicken broth. Cover pan and simmer for 10-15 minutes or until the spaghetti is tender. Season to taste with salt and pepper.
- Serve with desired garnishes.
Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Sodium: 861mg | Potassium: 354mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 21.5mg | Calcium: 27mg | Iron: 1.8mg