Adapted from My New Roots by Sarah Britton
I use an immersion blender so the soup turns out smooth and creamy. If you don’t have an immersion blender and don’t want to use a Vitamix or food processor, you’ll need to mince or chop everything really small.
- 2 tbl coconut oil or olive oil
- 3 large onions or leeks, white and pale-green parts only, chopped or sliced
- 10 garlic cloves, chopped or minced
- 2 tbls chopped or minced fresh ginger
- Sea salt
- 2 tbls ground cumin
- 1/2 teas. cayenne pepper
- 2 (15-ounce ) can whole or diced tomatoes
- 1 small organic lemon, sliced
- 2 cups red lentils, picked over and rinsed very well
- 8 cups vegetable broth
- Pure maple syrup
- Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish
- Heat the oil in a large pot or dutch oven, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a few pinches of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant
- Add the tomatoes, 6 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 50 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
- Remove the lemon slices and puree with an immersion blender or carefully pour in a Vitamix or food processor if desired.
- Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.
Photo by Sarah Britton