Fructose Free Vegan Lebanese Red Lentil Soup
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 ½ cups red lentils, rinsed
- 1 can (14.5 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.
- 6 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
For serving
- 2 tbsp olive oil, for finishing
- ¼ cup fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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