Fall Red Lentil Soup

Nutritional Info* per 1 cup serving:  Calories 153; Fat 0.5g; Carb. 27.5g; Fiber 7g; Sugar 4.8g; Protein 10.7g


  • 4 cups dried red lentils (rinsed)
  • 6 vegetable bouillon cubes
  • 8 medium fresh tomatoes, washed, hulled and cut in quarters
  • 12 dried tomato halves (not in oil)
  • 5 cups washed chopped carrots
  • 10 peeled garlic cloves
  • 2 tbsp celery seeds
  • 2 tbsp baharat spice blend (can substitute with curry and a pinch of cloves and nutmeg)
  • salt to taste


  • Combine all ingredients in large stock pot along with 15 cups water.
  • Bring to a boil, stirring occasionally.
  • Once boiling cover and simmer on low for 30-40 mins until lentils and carrots are tender.
  • Blend with immersion blender until smooth.
  • Enjoy hot.
  • This makes a large batch of 23 – 1 cup servings. I divide it in 2; place half in the fridge to reheat and eat for lunches and the other half gets divvied in containers and frozen for later.


*Nutrition information is based on information obtained from LoseIt.com


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