Red Lentil Vegetable Soup

Soup

Servings: 4–6 Source:

Ingredients

2 tablespoons of olive oil

1 cup chopped carrots

1 cup chopped red onion

1 cup chopped celery

1 tablespoon of lemon zest

Fresh dill, chopped

1 pinch red pepper flakes

1 tablespoon of curry powder

1 tablespoon of paprika

1 teaspoon of turmeric

1 teaspoon of pepper

1 small can tomato paste or 1 cup tomato sauce

1 cup dry red lentils

2 vegetable buillons

8 cups water

1 can coconut milk

1 lemon, juiced

Freshly ground pepper, to taste

Directions

Heat olive oil in a Dutch oven or a generous size soup pan over medium heat. Add the chopped carrots, onion, celery, lemon zest, dill, pepper flakes, curry powder, paprika, turmeric, and pepper and stir for five minutes. Stir in the tomato paste or sauce and stir and cook on medium heat for five minutes.
Add the lentils, vegetable bouillons, and the water; stir to combine and bring to a boil. Reduce heat, cover and simmer for 30 minutes until the lentils are soft.
Add the coconut milk and stir. Cook on low heat to blend flavors until fully heated through.
Puree half of the soup in a blender; return blended portion back into the pot. Add the lemon juice and serve in bowls. Season with pepper to taste.

Nutrition

Nutritional Information per Serving
Approximately 140 calories
Protein: 8 grams
Fat: 2.4 grams