Four Corners Lentil Soup
From the kitchen of CarlyWarm, spiced lentils with tomato and lemon bright enough to cut through the richness of coconut oil and ginger. Red lentils dissolve into creamy comfort while cumin and cayenne keep things interesting. One pot, thirty minutes, deeply satisfying.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 tablespoon coconut oil or ghee
- 12 large onions or leeks, white and pale-green parts only, chopped
- 15 garlic cloves, minced
- 11 tablespoon minced fresh ginger
- 1Fine sea salt
- 11 tablespoon ground cumin
- 11/4 teaspoon cayenne pepper, or more to taste
- 11 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
- 11 small organic lemon, sliced
- 11 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
- 14 cups / 1 liter vegetable broth
- 1Pure maple syrup or raw honey (optional)
- 1Fresh cilantro leaves
- 1sliced spring onions
- 1or flat-leaf parsley leaves
- 1for garnish
Instructions
1. 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.
2. 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.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.