Ingredients
- 2 tbsp canola oil
- 1 onion, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 3 carrots, diced
- 2 cloves garlic, minced
- 3/4 cup dried red lentils
- 1/2 cup Sunsweet® Pitted Prunes, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 2 tbsp lemon juice
- 1 tbsp chopped cilantro
- 1 tbsp chopped parsley
- Pinch each salt and pepper
Instructions
Heat oil in large saucepan set over medium heat. Stir in onions and reduce to medium-low. Cook, covered, for 5 to 7 minutes or until softened.
Increase heat to medium, add cumin, coriander, turmeric and cinnamon. Cook for 1 minute. Add carrots, garlic and 1/3 cup water. Cook, covered, for 5 minutes. Check after a couple of minutes, and if they are starting to stick to the bottom of the pan add a splash of water to loosen.
Add lentils and prunes; mix well. Stir in tomatoes; bring to a boil. Stir in stock and reduce heat; simmer for 30 minutes or until vegetables and lentils are tender. Stir in lemon juice, coriander, parsley, salt and pepper. Ladle into warmed soup bowls and serve immediately.
Tip: This soup can be pureed but it’s more of a meal when left chunky.
Increase heat to medium, add cumin, coriander, turmeric and cinnamon. Cook for 1 minute. Add carrots, garlic and 1/3 cup water. Cook, covered, for 5 minutes. Check after a couple of minutes, and if they are starting to stick to the bottom of the pan add a splash of water to loosen.
Add lentils and prunes; mix well. Stir in tomatoes; bring to a boil. Stir in stock and reduce heat; simmer for 30 minutes or until vegetables and lentils are tender. Stir in lemon juice, coriander, parsley, salt and pepper. Ladle into warmed soup bowls and serve immediately.
Tip: This soup can be pureed but it’s more of a meal when left chunky.
Sunsweet Products Used
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