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Ingredients
1 tablespoon olive oil
½ large white onion, finely chopped
2 small garlic cloves, minced
½ red bell pepper, minced
¼ cup red lentils
1 teaspoon dry basil
1 teaspoon dry thyme
6 ripe tomatoes, blanched, peeled and chopped
Juice of ½ lemon
Sea salt
2 cups vegetable broth
1 to 2 tablespoons tomato paste (optional)
1 tablespoon fresh basil, chopped, plus small sprigs for garnish
Bragg Liquid Aminos to taste
Nutritional analysis per serving (4 to 6 servings)
13 grams carbs; 85 calories; 2 grams monosaturated fat; 3 grams fat; 3 grams fiber; 567 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, heat the olive oil over medium heat and sauté the onion, garlic, and red pepper until tender, about 10 minutes. Add the lentils, basil and thyme and sauté 3 minutes. Add the tomatoes, lemon juice and salt, heat to boiling and simmer 5 minutes, stirring occasionally. Add the vegetable broth and simmer 20 to 30 minutes, until the lentils are soft. If too thin, blend a little hot broth with the tomato paste in a small bowl and stir into soup. Simmer 3 minutes; if thick, add more broth.
- Step 2
Season with basil and Bragg Liquid Aminos and ladle into bowls. Garnish with a sprig of basil.
Private Notes