Red Lentil Soup

Our soup looks more golden yellow because of the spices compared to a red color. Unlike beans, lentils do not need to be soaked and cook very quickly.

Although we definitely recommend you serve this soup the next day, warmed, it is delicious the day it's made........ but the flavours will come together and taste better if left to rest refrigerated for 24 hours.

Course Lunch, Soup

Cuisine Indian, Mediterranean

Keyword Chicken Stock, Cumin, Ground Coriander, Red Lentils, Turmeric

Ingredients

½ TBSP butter 0 CHO
½ TBSP olive oil 0 CHO
1 cup (192 gr) red lentils (100 CHO/192 GR) 100 CHO
4 cups chicken stock 0 CHO
1/3 cup (50 gr) grape tomatoes, roughly chopped 1.5 CHO
2 TBSP (20 gr) shallot, finely chopped 4 CHO
½ TBSP (8 gr) ginger, grated 1.5 CHO
1/3 cup (50 gr) carrot, diced 3 CHO
¼ tsp. garlic minced 0 CHO
½ tsp. cumin 0 CHO
½ tsp. ground coriander 0 CHO
½ tsp. turmeric 0 CHO
¼ tsp. chili powder 0 CHO
½ tsp. salt 0 CHO
¼ tsp. pepper 0 CHO
Lemon slices to garnish 0 CHO
Parsley to garnish 0 CHO

*Garnish with 1 TBSP Greek Yogurt if desired – CHO dependent on your product

TOTAL CHO 110 CHO

TOTAL WEIGHT 1100 GRAMS
110 CHO DIVIDED BY 1100 GRAMS = .1 CHO/GRAM
½ CUP = 118 GRAMS (.1 CHO x 118 GR) 11.8 CHO/1/2 CUP

Instructions

Heat butter and oil in a medium saucepan. Then add shallots, garlic, and ginger. Cook about 2 -3 minutes without browning.
Next add chopped tomatoes, cumin, ground coriander, turmeric, chili powder, salt, and pepper. Sauté 2 – 3 minutes until fragrant, but not browned.
Add stock, carrots, and lentils. Bring to a boil, reduce heat and simmer covered for 30 minutes.
Puree half of the soup in a blender, and leave the other half as is.
Soup is delicious served warm with a dollop (1 TBSP) of plain yogurt per serving; but if you have the time, cool, and then refrigerate for 24 hours.
Serve with lemon slices or spritz half a lemon into the warm soup prior to serving.