One of my favourites for this soup weather! Light, but warming and nourishing at the same time. Plus, it takes only about 10 minutes of prep time and then you can leave it to cook by itself for 30. Make a batch for dinner and save some for lunch the next day. Pair with a big salad and you’re good to go
Serves 2
Ingredients: (preferably organic)
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 carrot, peeled & diced
- 1 tbsp tomato paste
- 1 cup red lentils
- 1 tsp ground cumin
- pink Himalayan salt, to taste
- black pepper, to taste
- 1 cup vegetable broth
- 2 cups water
- a squeeze of lemon
- coconut yogurt, for garnish
- chopped cilantro, for garnish
- more lemon juice, for garnish
- side of greens with lemon & olive oil
Directions:
01. In a large pot, heat olive oil and sauté onion and garlic until translucent. Add carrot and cook until softened.
02. Add the tomato paste, red lentils, cumin, salt and pepper. Stir to combine. Pour in the vegetable broth and water and let simmer until the lentils are tender, for about 15-20 minutes.
03. When the soup is done, pour half of it into a blender and purée until smooth. Pour back in the pot and mix to combine. Add lemon juice and more salt & pepper to taste.
04. In a bowl, arrange the soup with a spoon of coconut yogurt and chopped cilantro. Drizzle with lemon juice and serve alongside a green salad.
