Lentil Soup

Kidney Friendly Lentil Soup Recipe
Anthony Valentine

Lentil Soup

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Sodium 258 mg
Potassium 329 mg
Phosphorus 102 mg
Protein 6 g
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Servings 6
Calories 164 kcal
Course Dinner, Lunch, Side Dish
Cuisine Greek, Italian, Mediterranean

Ingredients 

  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 1 Carrot, large, chopped
  • 2 Celery ribs, chopped
  • ½ cup Brown lentils, dried, rinsed
  • ½ cup Crushed tomatoes
  • 8 cups Vegetable stock, low sodium (or Water)
  • ½ cup Ditalini pasta, cooked al dente
  • 3 tbsp Olive oil
  • 2 Bay leaves, dried
  • tsp Paprika powder, smoked
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt, kosher

Instructions 

  • Add 3 tbsp of olive oil to a heavy-bottomed pot and turn to medium heat. When oil is hot, add onions, carrots, and celery and cook for 10-15 minutes or until translucent. Add garlic and red pepper flakes, and cook for an additional 3-5 minutes.
  • Add vegetable stock, crushed tomatoes, paprika, and salt. Bring to a boil. Reduce to a low simmer, cover loosely, and cook for 30 minutes.
  • Remove bay leaves and pulse soup for 10-15 seconds using a stick blender. Simmer for an additional 30 minutes.
  • Mix in al dente pasta, and cook for additional 1-2 minutes or until desired tenderness.
  • Serve with a fresh parsley sprig garnish.

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