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Red Lentil Soup
Red Lentil Soup

Before you jump to Red Lentil Soup recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

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Yogurt is often a snack many individuals take for granted. Eating yogurt in place of a wholesome larger lunch just isn’t a good idea. As a treat, however, yogurt is one of the very best things you’ll be able to reach for. Along with calcium, it really is a good source of protein and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work properly depending upon the culture used to produce it. Quick hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an simple way to lessen sugar while still enjoying a yummy snack.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to red lentil soup recipe. You can have red lentil soup using 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Red Lentil Soup:
  1. Take soup
  2. Get oil
  3. Provide onion, chopped
  4. Take carrots
  5. Get minced or chopped garlic
  6. Take ground ginger
  7. Prepare crushed red pepper flakes
  8. You need red lentils, rinsed & sorted
  9. Get can of diced tomato
  10. Provide water
  11. Take kosher salt
  12. Provide water
  13. Provide dressing
  14. You need oil
  15. You need mustard seed
  16. Provide ground coriander seed
  17. Provide paprika
  18. Get ground cumin
  19. You need kosher salt
Steps to make Red Lentil Soup:
  1. Chop up onions and carrots, toss them into the Dutch oven with the oil. Cook until soft.
  2. Add garlic, ginger, and red pepper flakes. Sautee until you can smell the spices and the bottom of the Dutch oven becomes browned.
  3. Add tomato, lentils, salt, and water. Cover and let simmer for 15 to 20 minites, stirring occasionally to make sure the lentils don't stick.
  4. While the soup is simmering, put the quarter cup oil in a small sauce pan on low heat.
  5. Warm the oil, and then add mustard seed, coriander, cumin, paprika and salt. Stir occasionally.
  6. When lentils have started to break down, turn off the heat for the lentil mixture. Put the lentils mixture into the food processor, and pulse until smooth. Add water as needed to loosen mixture.
  7. Serve lentil soup, top with dressing.

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