Revolutionary Recipe: Late Fall Red Lentil Soup

Prep Time: 25 minutes

Cook Time: 30 minutes

Number of servings: 8

Per Serving 291 calories

Fat 1 g

Carbs 54 g

Protein 19 g

8

Ingredients

• Mirepoix: 1 cup each: carrots, celery, onion-small dice (no need to peel carrots)
• 1 cup red or green pepper, small dice
• 2 cups eggplant, peeled and diced
• 1 tbsp minced garlic
• 1 tsp ground pepper
• 1½ tsp dried thyme (or 1½ tbsp fresh)
• 2 tsp dried rosemary (or 2 tbsp fresh, minced)
• 1 branch or 10 curry leaves (if you can't find these, add 2 small bay leaves or 1 large)
• 2 tsp salt
• 2 cups fresh tomatoes, or 1 pt. canned
• 2 tbsp tomato paste
• 6 cups water
• 2 cups red lentils
• 1 cup corn
• 2 cups cannellini beans or 1 can, rinsed and drained

Instructions

1. If desired, heat pot, and add mirepoix along with 1-2 tbsp water to prevent sticking. Sauté until onions have softened and begun to turn golden. This step can be omitted.
2. Add remaining ingredients, except beans. If you like more texture, add corn and beans after pureeing.
3. Cook until lentils have softened and become creamy, about 30 minutes.
4. Using a stick blender, puree some of the soup.
5. Add in cannellini beans and serve! To boost nutritional value, add in dark leafy greens like kale right before serving.

Notes