Red Lentil Soup
For SCD, soak the lentils for about 8 hours.This recipe used to have sausages chopped up and added to the soup in step two, so if you eat meat add about two sun dried tomato chicken sausages.
Servings: 4 servings
Calories: 362kcal
Ingredients
- 2 cups red lentils
- 4 cups water
- 4 cups vegetable broth
- 1 large onion trimmed, peeled, and diced
- ¼ cup tomato paste
- 4 garlic cloves peeled and minced
- 1 tablespoon thyme fresh; or 1 teaspoon dried
- ½ teaspoon salt plus more to taste
Instructions
- Place about 2 tablespoons of olive oil in a soup pot (with a capacity for at least 10 cups of liquid) and warm on low to medium heat.
- Add the onions, garlic, and tomato paste, and warm for about 5 minutes, stirring occasionally.
- Add the remaining ingredients, stir, and bring to a steady simmer.
- Cover and simmer for about 20 minutes.
- Enjoy! Store in the refrigerator to be reheated, or freeze for later.
Nutrition
Calories: 362kcal | Carbohydrates: 65g | Protein: 24g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 1382mg | Potassium: 1101mg | Fiber: 29g | Sugar: 7g | Vitamin A: 871IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 8mg
