In order to bring you the best organic produce, some ingredients may differ from those depicted.
Red lentil soup with sumac and goji berries
2 Servings, 600 Calories/Serving
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.
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
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.
Wash produce before use
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