Red Lentil and Carrot Soup
The swap
Red lentils melt into a creamy, high-protein soup with no cream and no tahini.
Ingredients
Free of all top 9 allergens and gluten when the packaged ingredients are. Items marked check label need a careful look.
Steps
- Cook the onion and carrots in the oil for 8 minutes. Add the garlic and spices for 1 minute.
- Add the lentils, broth, and tomatoes. Simmer 20 to 25 minutes, until the lentils fall apart.
- Blend partway for a thick, creamy texture, leaving some chunks.
- Stir in the lemon juice and season with salt.
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This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.