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Lentil Tomato Soup
Bring this recipe into your fall cooking, as this soup is comfort food to the maximum! With all the spices, it creates a whole, embodied taste. If you like your soup on the spicier side, feel free to top it up with more red peppers when serving. Lentils are highly nutritious and are a must-have on a plant-based diet as it is made up of 25% protein, and it provides a great source of iron. It is also high in fiber which supports regular bowel movements and promotes gut health. The polyphenols in lentils have strong antioxidant and anti-inflammatory properties that are health-promoting. These red split lentils are easy to cut and the whole recipe only takes a total of 30-40 minutes to prepare!
- Yield: 8 cups 1x
Ingredients
Scale
- 2 tbsp coconut oil
- 2 yellow onions, diced
- 3 garlic cloves, minced
- ½ tsp ground ginger
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp curry powder
- ½ tsp coriander
- ¼ tsp red pepper
- Salt and pepper
- 1 cup red lentils
- 1 can coconut milk, shaken
- 1 can diced tomatoes
- ½ can tomato paste
- 3 cups water
- Serve with cilantro and lime wedges
Instructions
- In a pot, melt the coconut oil and add all the onions, garlic, and spices (including salt & pepper)
- Add red lentils and toast on low for 10 minutes.
- Add in coconut milk, diced tomatoes, tomato paste, and water.
- Stir, and bring to boil for 20 minutes.
- Pour into bowls and top with cilantro and lime juice.
- Enjoy!
Nutrition
- Serving Size: 2 cups
- Calories: 220
- Sugar: 3g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 12.8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 7g
