Red lentil soup with sumac and goji berries
Vegetarian, Soy Free
The Chinese have long used goji berries as an herbal tonic. They’re loaded with antioxidants and other nutrients, but they’re also delicious, with a slightly tart flavor and a chewy raisin-like texture. We love them as a garnish in this warming lentil soup that’s seasoned with garam masala, sumac, and cinnamon.
- 2 tablespoons goji berries
- 1 to 2 shallots
- 1 to 2 carrots
- ½ ounce fresh ginger
- 2 ounces baby arugula
- Lentil spice blend (cinnamon- garam masala- garlic powder)
- ¾ cup red lentils
- 1 naan
- ½ cup Greek yogurt
- 1 teaspoon sumac
Soak the berries
Prep the vegetables
- Peel the shallots and cut into thin slices.
- Scrub the carrots, trim the tops, and cut into thin slices.
- Peel the ginger and cut into thin slices.
- Coarsely chop the arugula.
Make the soup
Add the lentils, three quarters of the arugula, and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are tender, 13 to 15 minutes. Season with salt and pepper. While the soup cooks, toast the naan.
Toast the naan
Nutrition per serving: Calories: 600, Protein: 30 g, Total Fat: 19 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 5 mg, Carbohydrates: 82 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 480 mg,