Red Lentil Soup #2

Serves 4

1 tablespoon coconut oil or ghee

2 large onions or leeks, white and pale-green parts only, chopped

5 garlic cloves, minced

1 tablespoon minced fresh ginger

Fine sea salt

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper, or more to taste

1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped

1 small lemon, sliced

1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)

4 cups / 1 liter vegetable broth

Pure maple syrup or raw honey (optional)

Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

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.