Red lentil soup with sumac and goji berries

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

Red lentil soup with sumac and goji berries

Soy-Free, Vegetarian

2 Servings, 600 Calories/Serving

35 Minutes

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.

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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 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

Nutrition per serving

Calories 600, Total Fat 19g (24% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 480mg (21% DV), Total Carb. 82g (30% DV), Fiber 15g (54% DV), Protein 30g

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.

Instructions

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

Wash produce before use

1

Soak the berries

In a bowl, cover the goji berries with hot water and soak until softened, 12 to 15 minutes. Then drain.

2

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.

3

Make the soup

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, carrots, and ginger, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lentil spice blend and stir to coat.
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.

4

Toast the naan

In a dry pan on the stovetop or in a toaster oven, heat the naan until lightly toasted, 1 to 2 minutes on each side, and divide in half.

Serve

Transfer the soup to individual bowls. Garnish with the goji berries, yogurt, sumac, and the remaining arugula. Serve with the naan on the side.