RED LENTIL SOUP
INGREDIENTS
1 large onion - chopped
2 cloves garlic - minced
1 tbs tomato paste
1 tsp ground cumin
1/4 tsp salt
pinch of chilli powder
1 ltr vegetable broth or stock
1 cup red lentils - soaked overnight
2 carrots - diced
juice of half a lemon
small handful chopped parsley or coriander
METHOD
In a large pot, heat 3 tbs coconut oil over high heat.
Add onion and garlic and cook until softened and browned.
Stir in tomato paste, cumin, salt, chilli and sauté for 2 minutes.
Add stock, 2 cups filtered water, lentils and carrots.
Bring to a gentle boil, cover and lower heat to medium low.
Cook for 30 minutes.
Using a stick blender, blend half the soup.
This allows it to be textural but also smooth.
Before serving, stir in lemon juice and parsley or coriander.
Taste for salt and pepper and adjust accordingly.