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Red Lentil Soup

Red Lentil Soup with Mini Meatballs

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For the meatballs:

For garnish:


  1. Rinse the lentils in a colander and set aside.
  2. To make the meatballs, preheat oven to 350°F.
  3. Line a baking sheet with parchment paper.
  4. In a bowl add the ground beef, flax seed meal, almond flour, chopped onion, garlic, beaten egg parsley, chili pepper flakes and salt and black pepper to taste.
  5. Mix to combine.
  6. Form the meatballs into 1 tablespoon sized balls.
  7. Place the meatballs on the prepared baking sheet and brush with olive oil.
  8. Bake in preheated oven for 10-15 minutes or until the meatballs are well browned.
  9. Meanwhile, make the soup.
  10. In a large pot heat the olive oil over medium heat.
  11. Add the onion and cook for 4 -5 minutes or until softened and translucent.
  12. Add the garlic and cook for 30 seconds.
  13. Add the celery and carrots and saute for 2 minutes.
  14. Add the red lentils, bone broth, water, turmeric, cumin and thyme springs and bring the soup to a low boil.
  15. Cover with a lid and cook for 15-20 minutes or until the carrots are fork tender and lentils are soft.
  16. Add the meatballs and cook for 2-3 minutes.
  17. Season to taste with salt and black pepper.
  18. Serve warm with yogurt and chopped parsley.


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