Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon high-heat oil (Optional; or sub water)
  • 1/2 yellow onion (diced)
  • 2 carrots (peeled and diced)
  • 3-5 cloves garlic (minced)
  • 1" piece fresh ginger (peeled and grated)
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (Optional)
  • 1 1/2 cups dry red lentils
  • 4 cups vegetable broth (homemade or store-bought)
  • 2 cups filtered water
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • Salt and black pepper (to taste)
  • Optional toppings: fresh cilantro (coconut yogurt, olive oil, etc.)

Instruction

  • Aromatics: Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
  • Add the Veggies: Add the diced carrots, garlic, and ginger to the pot and sauté for 1 minute, then add the turmeric, optional cayenne, and a pinch of salt and pepper. Cook for 1 minute more.
  • Simmer: Place the red lentils in a fine mesh strainer and give them a quick rinse, then add them to the pot along with the vegetable broth and water. Turn the heat to high and bring everything to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, 15 to 18 minutes.
  • Blend: Use an immersion blender to puree the soup to your liking, or transfer around half of the soup to a blender with a vent and puree until smooth; return to the pot and mix well. Stir in the lemon juice, then add any additional salt and pepper to taste, if necessary.
  • Serve: Serve warm; leftovers will keep at room temperature for up to 5 days, or can be frozen for up to 2 months.