Lentil Soup

Health Rating

Ingredients

2 tsp	Coconut oil
1 cup sliced	Carrots
1 medium	Yellow onion (diced)
2 clove(s)	Garlic (minced)
1 dash	Cayenne pepper
1 tsp	Cumin
1 tsp minced	Ginger root
1/2 tsp	Paprika
1 tsp	Turmeric, ground
1 cup	Water
4 cup	Vegetable stock/broth, gluten-free
1 1/2 cup	Red lentils, raw (rinsed)
1/4 cup	Lemon juice
3 tbsp	Parsley, fresh (chopped, for garnish)
1 medium	Lemon (cut into wedges for serving)

Heat coconut oil in a stockpot, sauté onion and carrots until tender, approximately 8 minutes.
Add garlic, spices, salt and pepper, stir until fragrant. Add vegetable broth, water, and lentils – bring to a boil.
Lower heat and simmer until lentils are soft about 20 minutes. Turn off heat.
With a hand blender, puree half of the soup. Stir in lemon juice, taste for salt and pepper.
Serve topped with parsley and a lemon wedge.

Lentils are an excellent source of plant-based protein and fibre which may help to promote proper digestion!

Calories 442

Calories from fat 42

Calories from saturated fat 55

Total Fat 4.7 g

Saturated Fat 6.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 7.1 g

Monounsaturated Fat 14.9 g

Cholesterol 0

Sodium 1578 mg

Potassium 1254 mg

Total Carbohydrate 79 g

Dietary Fiber 17.4 g

Sugars 6.0 g

Protein 29.7 g