Red Lentil Soup with Tomato and Cilantro

Dorit Teichman Dorit Teichman
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Red lentils are mildly sweet with a nutty flavor. Cilantro, which gives this comforting soup an exotic appeal, is a good source of iron and magnesium, which may help fight anemia and aid in digestion. Garnish with extra cilantro for bonus detox points.

1h 2
Easy Vegetarian Vegan Pescatarian Gluten Free No Refined Sugar Parve

Directions

Prepare Red Lentil Soup with Tomato and Cilantro

  1. Heat oil in a large pot over medium heat. Add onion and sauté three to five minutes, until softened.

  2. Add lentils, carrot, tomato puree, cilantro, garlic powder and water, and bring to a boil. Reduce heat to low and simmer, covered, for 30 to 45 minutes, until lentils are tender.

  3. Season with salt and pepper to taste and optional red pepper flakes. Garnish with additional cilantro.

Credits

Notes:

When using prepared soup broth, look for organic, MSG- and BPA-free broth with less than 140 milligrams of sodium per serving.

Description:

Photo by Heather Winters

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Kiva Borsody •