Jean’s Red Lentil Soup

Serves 6

Heat in a large heavy soup pot over high heat:
1 Tbls Ghee or peanut oil
Add:
2 Tbls black mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
Cover and let sizzle until mustard seeds pop. (15-30 seconds).  Immediately turn off the heat and let sit, covered, until the seeds stop popping, about 1 minute.

Stir in:
2 c chopped onion
2 Tbls freshly minced ginger
¼-½ tsp crushed red pepper flakes
Sauté over medium high heat for 1 minute.

Add:
2 c water
2 c soymilk
1 15 oz. can chopped tomatoes
Bring to a gentle boil, then reduce heat to medium low and stir in:
1 ¼ c red lentils
3 carrots, peeled and cut into ½ inch thick pieces
1/3 c unsweetened grated dried coconut
Cover and cook at a gentle boil for 20 minutes, stirring from time to time. Add:
1 tsp salt
Continue cooking about 15 minutes more, until lentils have melted.  If the soup is too thick, thin with additional soymilk.

318 calories per serving
11g Fat
17g Protein
41g Carb
11g Fiber
6,724 mg sodium

2 Protein, 1 carb, 2 fat