Tomato-Carrot-Red Lentil Soup

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Tomato-Red Lentil Soup

Yield 4

ingredients

• 2 large carrots, peeled, cut into 1-inch chunks and steamed until soft
• 1 28-ounce can whole peeled tomatoes, pureed in a blender
• 1 yellow onion, chopped fine
• 3 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• 1 teaspoon cumin or coriander
• 1 cup red lentils

Instructions

1. In a blender, process carrots, tomatoes, onion, garlic, olive oil, salt, and cumin until smooth. Add to a large pot and bring to a boil, add lentils. Reduce to a simmer and cook for 15 minutes or until lentils are soft, but not completely broken apart.

Nutrition Facts

Calories

300

Fat

5 g

Sat. Fat

1 g

Carbs

64 g

Fiber

19 g

Sugar

10 g

Protein

18 g

Sodium

413 mg

Cholesterol

0 mg

Net carbs

45 g