Red Lentil Soup with Mini Meatballs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Scale
Ingredients
- 3 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium carrot, chopped
- 1 celery stalk, chopped
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- 2–3 thyme sprigs
- 1 cup red lentils
- 4 cups homemade bone broth
- 2 cups water
- salt and ground black pepper
- chili pepper flakes
For the meatballs:
- 2 tbsp flax seed meal
- 1 pound ground lean beef
- 1/3 cup almond flour
- 1/3 cup chopped onion
- 1 egg, lightly beaten
- 2–3 garlic cloves, minced
- 2 tbsp chopped fresh parsley leaves
- ¼ tsp chili pepper flakes
- salt, black pepper to taste
- 2 tbsp olive oil
For garnish:
- plain yogurt
- chopped fresh cilantro or parsley
Instructions
- Rinse the lentils in a colander and set aside.
- To make the meatballs, preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- 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.
- Mix to combine.
- Form the meatballs into 1 tablespoon sized balls.
- Place the meatballs on the prepared baking sheet and brush with olive oil.
- Bake in preheated oven for 10-15 minutes or until the meatballs are well browned.
- Meanwhile, make the soup.
- In a large pot heat the olive oil over medium heat.
- Add the onion and cook for 4 -5 minutes or until softened and translucent.
- Add the garlic and cook for 30 seconds.
- Add the celery and carrots and saute for 2 minutes.
- Add the red lentils, bone broth, water, turmeric, cumin and thyme springs and bring the soup to a low boil.
- Cover with a lid and cook for 15-20 minutes or until the carrots are fork tender and lentils are soft.
- Add the meatballs and cook for 2-3 minutes.
- Season to taste with salt and black pepper.
- Serve warm with yogurt and chopped parsley.
Nutrition
Find it online: https://healthysubstitute.com/red-lentil-soup