• Ingredients: 11
  • Serves: 8

Red lentil and carrot soup with *available at natural foods stores and specialty foods shops.


  • *available at natural foods stores and specialty foods shops

For four-day preserved lemon zest

For salad

  • 24 large tortilla chips
  • Additional chopped fresh cilantro

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes.
  2. Step 2 Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.

Nutrition information

Calories 360 Carbohydrates 64 g (21%)
Fat 1 g (2%) Protein 24 g (47%)
Saturated Fat 0 g (1%) Sodium 76 mg (3%)
Polyunsaturated Fat 1 g Fiber 30 g (118%)
Monounsaturated Fat 0 g Cholesterol 0