Lemony red lentil soup
Lemony red lentil soup
Yields: 6 servings
Ingredients
2 cups onion – diced
1 cup carrots – diced
½ cup celery - diced
2 tablespoons garlic – minced
1 tablespoon coconut oil for sautéing
¼ to ½ cup water for sautéing
2 teaspoons cumin
2 teaspoons Garam masala
1 teaspoon turmeric
½ teaspoon ginger powder
¼ cup lemon juice
1 teaspoon salt
¼ teaspoon black pepper
8 cups vegetable stock
1 ½ cups red lentils – soaked and rinsed
Steps
Soak lentils while you prepare the rest of your ingredients.
In a large stock pot, sauté onions and garlic in coconut oil. The oil and black pepper are needed to maximize the nutritional benefits of the turmeric in this recipe. Cook until the onions are translucent. Be careful not to brown the garlic, it will taste bitter.
Add all the spices, carrots and celery and a few tablespoons of water. Continue to sauté. As the water evaporates add more. Cook until the vegetables are slightly softened and spices are fragrant.
Rinse soaked lentils. Add them to the pot with vegetable stock. Simmer until lentils are soft. Add lemon juice, simmer a couple more minutes. Taste – add additional salt, pepper or more lemon if needed.
Garnish with lemon slices. It can be kept in the fridge for 4-5 days or it freezes well.
