SOUPS · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Red lentil & ginger soup
A soft red-lentil soup with carrots and ginger.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 cup dry red lentils, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, finely diced
- 1 tbsp grated ginger
- 4 cups water
- 1 tbsp lemon juice
- ¼ tsp salt
Make it
- Soften onion and carrots in oil over medium heat for 7–9 minutes.
- Add ginger and stir for 30 seconds; add lentils and water.
- Bring to a boil, then simmer for 18–25 minutes, until lentils are fully tender and breaking down. Stir and add water if needed.
- Finish with lemon juice and salt.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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