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Yields 8 Cups
Not paleo due to:
This recipe has no customizations.
medium, peeled and diced.
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Combine onion, carrot, and ginger in a medium pot. Add the Garam Masala.
Cook over medium heat, covered, until onions soften and Garam becomes aromatic, about 10 minutes.
When the spices have darkened and are aromatic, you're ready to go.
Add the red lentils, garlic, bay leaf, and water.
Cover, bring to a boil, and simmer until lentils are tender, about 20 minutes.
Seed and dice the tomatoes.
When lentils fall apart, your soup is ready. Add in the diced tomatoes. Season with salt and pepper and taste.
Garnish with extra diced tomatoes or cilantro and serve.
Red lentils break down into a creamy consistency when cooked. You can use yellow or green split peas, too, but these take a bit longer to cook.
Enjoy plain or serve with Whole Wheat Flatbread or Chickpea Flatbread (use the chickpea flatbread recipe minus the spinach and spread).
This recipe has the following nutrient totals:
Protein 7.84 g
Carbohydrates 23.5 g
Iron 0.18 mg
Fiber 8.28 g
Calcium 16.4 mg
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