RED LENTIL SOUP
Ingredients
- 2 tablespoons OLIVE OIL
- 4 cloves GARLIC, MINCED
- 1 cup CHOPPED ONION
- 2 tablespoons MINCED GINGER ROOT
- 2 PARSNIPS, PEELED AND CHOPPED
- 3 CARROTS, PEELED AND CHOPPED
- 2 teaspoons VEGETABLE BROTH
- 2 cups WATER
- 2 SPRIGS FRESH THYME
- 1 cup RED LENTILS
Instructions
- In a large soup pot, heat olive oil over medium heat. Add garlic and onion; cook and stir until crisp-tender, about 4 minutes. Add ginger root, parsnips, and carrots and cook for 2 minutes. Then stir in vegetable broth, water, and thyme sprigs and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Meanwhile, pick over lentils and wash thoroughly. Add lentils to pot and bring back to a simmer. Simmer for 15–25 minutes or until lentils and vegetables are tender. Remove the thyme stems and discard. You can purée this soup if you’d like, but you can also serve just as it is.
Nutrition Facts
- Amount Per Serving
- Calories 275
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 34g12%
- Sugars 3g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.