I’m always on the hunt for a new, delicious and healthy recipe. I’ve come across this red lentil soup that I felt deserved to be shared!
I have my entire family eating it, which is an accomplishment in itself.
The recipe has several of my favorite ingredients in general-who doesn’t love garlic, fresh ginger, lemons and cilantro!?
Recipe link here and listed below:
THIS lentil soup.
This makes 4 servings (or many more depending on how little or big the mouths are to feed!)
I've made it ahead and put in the fridge to reheat as desired.
- 1 tablespoon coconut oil or ghee
- 2 large onions or leeks, white and pale-green parts only, chopped
- 5 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- Fine sea salt
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
- 1 small organic lemon, sliced
- 1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
- 4 cups / 1 liter vegetable broth
- Pure maple syrup or raw honey (optional)
- Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish
- Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
- Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
- Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.
For the kiddos, I added some additional vegetable alphabet noodles and spooned the soup over the top. It makes it a little easier for them to eat. I love the Eden organic brand.