red lentil soup

Total Time: 20m
Servings: 4
Serving Size: 2 cups
Level: easy
Calories: 250

Lunch Main Dishes Side Dishes Diabetes Friendly Gluten Free High in Fiber Vegetarian

Ingredients

1 Tbs olive oil, plus more for garnish
1 medium onion, diced small
3 stalks celery, diced small
3 cloves garlic, minced
1 tsp ground cumin
5 cups vegetable broth
1 cup red lentils
Salt and pepper, to taste
½ cup siggi’s 0% plain skyr, plus more for garnish
1 Tbsp Lemon juice
Cilantro, roughly chopped, for garnish

Nutrition Facts per serving

Calories 250, Protein 18g, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 870mg, Total Carbohydrates 35g, Sugars 8g, Fiber 7g

Preparation

In a large pot, heat oil over medium-high heat. Add the onion and celery and cook until tender, about 6-8 minutes. Add the garlic and cook for one minute. Add the cumin and cook for one minute more.

Pour in the broth, add the lentils and stir. Bring to a boil, reduce to a simmer, and cook for 35-40 minutes, allowing the flavors to meld and the lentils to break down. Season with salt and pepper, to taste.

Remove from the heat and let cool for a few minutes. Transfer soup to a blender and add in siggi’s 0% plain skyr and lemon juice. Blend until smooth.

Enjoy garnished with olive oil, additional skyr, and fresh cilantro.