Name: Red Lentil Soup with Passion Fruit Vinegar
Yield: 4
Ingredients: 1 cup uncooked red lentils, rinsed; 3 cups low sodium or no-salt-added vegetable broth (plus more for sauteing vegetables); 1 cup light coconut milk (creamed coconut, not the beverage, see note); 2 tablespoons Dr. Fuhrman's Passion Fruit Vinegar or other fruity vinegar; 1/2 cup sliced leeks; 1/2 cup diced carrots; 1/2 teaspoon dried oregano; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 tablespoon minced fresh parsley

Serves

Ingredients

1 cup uncooked red lentils, rinsed

3 cups low sodium or no-salt-added vegetable broth (plus more for sauteing vegetables)

1 cup light coconut milk (creamed coconut, not the beverage, see note)

2 tablespoons Dr. Fuhrman's Passion Fruit Vinegar or other fruity vinegar

1/2 cup sliced leeks

1/2 cup diced carrots

1/2 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon minced fresh parsley

Instructions

Place the red lentils and vegetable broth in a medium saucepan and bring to a boil, uncovered. Reduce heat to low, cover, and simmer for 25 minutes or until the lentils are soft. Add the coconut milk and vinegar. Stir to combine, then remove from heat.

In a skillet, heat 2 tablespoons vegetable broth over medium heat. Add the leeks and carrots. Cook and stir for 15 minutes or until the vegetables are tender, adding a little more broth as needed to prevent sticking.

Add the sauteed vegetables, dried oregano, onion powder and garlic powder to the red lentils. Cook over medium-low heat for an additional 15 minutes. Serve hot, garnished with fresh parsley.

Note: To make your own creamed coconut, blend 1/2 cup unsweetened shredded coconut and 1/2 cup water in a high-powered blender until smooth.

Nutrition Facts

Calories 310, Protein 14 g, Carbohydrates 36 g, Sugars 2 g, Total Fat 12.7 g, Saturated Fat 10.8 g, Cholesterol 0 mg, Sodium 127 mg, Fiber 15.5 g, Beta-Carotene 1498 ug, Vitamin C 6 mg, Calcium 75 mg, Iron 6.3 mg, Folate 251 ug, Magnesium 92 mg, Potassium 678 mg, Zinc 2.7 mg, Selenium 4.3 ug

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Red Lentil Soup with Passion Fruit Vinegar