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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