Keto Lentil Soup
Ingredients:
10 cups beef broth (low sodium)
1 pound cauliflower rice (instead of lentils)
4 medium carrots, chopped
2 large onions, peeled and chopped
1 rib celery, chopped
1 bay leaf
3 medium plum tomatoes, canned, drained, and chopped
1 cup canned tomato juice
1/2 fl oz red wine or cider vinegar
1/8 tsp freshly ground black pepper, or to taste
2 cups hot water (or less, depending on desired consistency)
1 tbsp chopped scallions (optional)
Instructions:
In a large pot, bring beef broth to a simmer over medium heat.
Add cauliflower rice, carrots, onions, celery, and bay leaf to the pot. Let the soup simmer for about 15-20 minutes or until the vegetables are tender.
Stir in chopped tomatoes, tomato juice, and red wine (or cider vinegar).
Season with freshly ground black pepper to taste. Adjust the seasoning as needed.
If the soup is too thick, add hot water gradually until you achieve your desired consistency.
Simmer for an additional 10-15 minutes to allow the flavors to meld.
Remove the bay leaf before serving.
Optionally, garnish with chopped scallions.
Nutritional Information (per serving, makes about 8 servings):
Calories: ~80 kcal
Net Carbs: ~5g
Protein: ~2g
Fat: ~5g
