Ingredients:
3 tablespoons oil
1 onion (finely chopped)
1 carrot (finely chopped)
3 cloves garlic (minced)
2 teaspoons cumin
1 teaspoons salt
Ground pepper (to taste)
2 cups red lentils (rinse & drain)
1 tomato (diced)
2 Russet potatoes (peeled & cubed)
7 cups boiling water
Fresh lemon slices
Directions:
Heat oil in a large pot. Add onions and cook for 3 minutes. Add carrots and cook for 2 minutes. Add garlic and cook for 1 minute. Add cumin, salt, ground pepper and sauté 1 minute. Add lentils and tomato then sauté 1 minute. Add potatoes and 7 cups boiling water. Stir. Bring to a boil, cover and cook at medium for 20 minutes. For creamier soup, add 3-4 cups of the soup to a blender. Blend it and add back to the pot.
Squeeze fresh lemon juice on top, add chopped parsley and a drizzle of olive oil (if desired) over the soup before serving. Add more cracked black pepper if desired.
Good to Know:
Lentils are edible seeds from the legume family. They are a common food staple in Turkey, Syria, Jordan, Morocco, and Tunisia.They’re packed with B vitamins, magnesium, zinc, and potassium. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron.