Go Back
Print

Red Lentil Soup with Lemon

Ingredients

  • 2 cup red lentils
  • 3 large carrots, peeled and diced
  • 1 large onion, chopped
  • 2 stalks celergy, chopped
  • 3 garlic cloves, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 3 tbsp olive oil, or more for taste
  • 2 tsp ground cumin
  • 2 tsp coriander
  • 1/2 tsp sea salt, more to taste
  • 1/4 tsp ground black pepper
  • pinch chili powder, or cayenne to taste optional
  • 1 can crushed tomatoes
  • 1 quart veggie broth
  • 1 tsp sumac optional, more for garnish
  • Juice from 1 lemon, more to taste

Instructions

  1. Sauté onion and garlic over medium high heat with 2 tbsp oil until fragrant and onions are golden ~ 2-3 mins

  2. Stir in carrots, celery and spices, continue to sauté until spices are fragrant ~ 3-4 mins

  3. Stir in lentils, veggie stock, and crushed tomatoes, bring to a low boil, then reduce to a simmer and continue to cook for 30 mins.

  4. Stir in fresh cilantro and lemon juice. Taste, adjust seasoning if necessary. Add more water if needed for a thinner consistency.

  5. Garnish with fresh cilantro, a drizzle of olive oil and sumac. Can be kept in a glass sealed container in the fridge for 3 days. (tastes even more delicious the following day)

Recipe Notes

  • Garnish with fresh mint to bring in a fresh taste and a dollop of sour cream, or yoghurt
  • Add 1/2 bag of frozen spinach or kale for extra greens
  • Simmer for an additional 10 mins for a thicker consistency. Soup will also thicken overnight.