Fructose Free Classic Lentil Soup
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 5 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 ½ cups brown lentils, rinsed
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
- extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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