Nourishing Red Lentil Soup Recipe: Bright & Lemony!

Chop 2 carrots and 1/2 yellow onion into small pieces.

Quarter 2 whole Roma tomatoes and cut a pint of grape tomatoes into quarters.

Heat 2 tablespoons of extra virgin olive oil in a Dutch oven over medium-high heat.

Add the chopped carrots, onions, and tomatoes to the pot, along with a pinch of salt and black pepper.

Cook for 5 to 7 minutes until the onions are translucent and the oil turns red from the tomatoes.

Add 2 cloves of sliced garlic and 1.5 teaspoons of ground cumin, stirring for 30 to 60 seconds.

Add 1.5 cups of red lentils to the pot and stir.

Pour in 2 cups of chicken stock and 4 cups of water, then add 1.5 teaspoons of salt and black pepper to taste.

Bring to a boil, then reduce to a simmer and cover for 30 to 40 minutes.

Once cooked, toast whole cumin seeds in a pan and add ghee to fry them before serving on top of the soup.

Equipment Needed

Dietary

Allergens