A warming, golden soup with red lentils, canned tomatoes, and anti-inflammatory spices. Naturally thick, satisfying, and ready in 40 minutes — batch-cook a large pot and freeze for easy weekday meals.
Rinse red lentils under cold water until the water runs clear.
Heat olive oil in a large pot over medium heat. Sauté onion 4-5 min until softened. Add garlic and cook 1 min more.
Add turmeric, cumin, and coriander. Stir 30 seconds until fragrant.
Add lentils, canned tomatoes, and vegetable broth. Stir well, bring to a boil, then reduce heat and simmer uncovered for 20-25 min until lentils are completely soft.
Taste and adjust seasoning. Squeeze in the lemon juice. For a smoother texture, blend half the soup with an immersion blender.
Serve in bowls. Drizzle with a little extra olive oil if desired. Stores well in the fridge for 4 days or freezes for 3 months.
Carbs come from red lentils (GI ~21-26) — one of the lowest-GI foods available. Despite the carb content, the actual blood sugar impact is gentle and prolonged. Use your usual dosing method agreed with your care team and log this meal in your journal to observe the slow, flat glucose curve lentils typically produce.
