Red lentil–carrot soup with arugula and toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Red lentil–carrot soup with arugula and toasted naan

Red lentil–carrot soup with arugula and toasted naan

Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly, Protein Plus

2 Servings, 630 Calories/Serving

30–45 Minutes

Embrace gojii berries, a good-for-you garnish for this marvelously warming plant-based soup served with toasted naan.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons goji berries
  • 1 or 2 organic shallots
  • 1 or 2 organic carrots (about 6 ounces total)
  • 1-inch piece organic fresh ginger
  • ¾ cup red lentils
  • 3 ounces organic baby arugula or other leafy greens
  • Sunbasket cinnamon spice blend (garam marsala - granulated garlic - cinnamon)
  • 1 cup vegetable broth
  • 2 whole grain naan
  • ½ cup organic Greek yogurt
  • 1 teaspoon sumac

Nutrition per serving

Calories 630, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 550mg (24% DV), Total Carb. 88g (32% DV), Fiber 13g (46% DV), Total Sugars 15g (Incl. 2g Added Sugars, 4% DV), Protein 31g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the goji berries

In a small bowl, cover the goji berries with hot water and soak until softened, 13 to 15 minutes, then drain.
While the berries soak, prepare the vegetables and start the soup.


Prep the vegetables

  • Peel and thinly slice the shallots.
  • Scrub or peel the carrots and trim the ends; cut the carrots into ¼-inch-thick slices.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Rinse the lentils.
  • Set aside about two-thirds of the arugula for the soup; save the rest for garnish.


Cook the soup

In a medium [large] sauce pot over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the shallots and carrots, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the cinnamon spice blend and ginger and cook until fragrant, about 1 minute.
Add the lentils, vegetable broth, two-thirds of the arugula, and 3 cups [5 cups] water and bring to a boil. Reduce to a simmer and cook until the lentils are tender, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper.
When the soup is almost done, prepare the naan.


Toast the naan

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.


Transfer the soup to individual bowls. Garnish with the goji berries, yogurt, and remaining arugula and sprinkle with the sumac. Serve with the naan.
Kids Can!
  • Scrub the carrots.
  • Measure the ginger.
  • Divide the arugula.
  • Measure the water for the soup.
  • Garnish the soup.