This is a delicious soup that can be modified to be vegan or not based on the broth you choose to add. It is light, flavorful and easy to make.

Serves 3-4. Time: Prep 15-20 min Cook 45 min

Ingredients

• 1 cup red lentils, sorted and rinsed
• 2 tbsp olive oil
• 1 1/2 cup onion, chopped
• 1 large or 2 medium carrots, peeled and chopped
• 2 tbsp shallot, chopped fine
• 3 garlic cloves, chopped
• 1 1/2 tsp tomato paste
• 1 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne, or to taste
• Dash of red pepper flakes, (optional)
• 4 cups broth, vegetable or chicken
• Juice of 1/2 lemon
• 1 tbsp lemon zest
• salt and pepper, to taste
• additional lemon juice, to taste
• Cilantro or parsley, chopped to top when serving
• Olive oil for drizzle

Method

• Sort and rinse lentils. Using a medium pot, heat 1 tbsp olive oil over medium heat and add onion and season with salt. Stirring frequently, cook for 7-8 minutes, then add carrots. Cook for approximately 3-4 minutes, then add shallot and garlic. Cook until fragrant, about 1-2 minutes, making sure to stir and avoid burning. Add another 1 tbsp olive oil and tomato paste.
• Now its time to add the rinsed lentils and spices. Cook for 3-4 minutes stirring, season with salt/pepper, then add broth.
• Bring to a boil, then reduce to low simmer. Allow to cook for 20 minutes, stirring occasionally. Meanwhile juice and zest the lemon.
• Add lemon zest and juice to soup and simmer 10 minutes on low, stirring occasionally. Add salt, pepper and lemon juice to taste.
• Blend soup using submersion blender.
• Ladle into bowls, top with cilantro or parsley and olive oil drizzle