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Red Lentil Soup

If there’s one food that always satisfies, it’s a great lentil soup. Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals. Got a bag of red lentils? Here’s exactly what to make this simple Red Lentil Soup!

Serves 4


Extra virgin olive oil
1 small white onion finely chopped
1 carrot finely chopped
pinch of salt
1/2 tsp fresh ground black pepper
1/2 tsp turmeric
3 garlic, cloves minced
1 inch fresh ginger, minced
1/3 cup fresh parsley, finely chopped
1/3 cup fresh cilantro, finely chopped
3/4 cup red lentils
2 T tomato paste
4 cups vegetable stock
lemon wedges and fresh cilantro to garnish


In a heavy medium sized pot, heat over medium-high and coat bottom with olive oil. Add onion, carrot, salt and pepper. Cook over medium high heat, stirring frequently until onions are golden. Add turmeric, garlic and ginger and continue to cook over medium heat a few more minutes.

Add parsley and cilantro, lentils, tomato paste and vegetable stock.Stir to combine and bring to boil. Let simmer for 1 hour, or until lentils break down. Add a little water if it becomes too thick. Serve with fresh lemon and cilantro to garnish. Enjoy!



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