INGREDIENTS
extra virgin olive oil
1 white or yellow onion
1-2 medium carrots
2 Roma tomatoes or grape tomatoes (any tomatoes can work)
2 fresh garlic cloves
ground cumin
chicken stock or veggie stock (homemade or store-bought; water can work, too)
red lentils
1-2 fresh lemons (zest and juice)
salt & pepper
Garnish
fresh cilantro
whole cumin seeds, toasted
drizzle of olive oil
DIRECTIONS
1. Heat the olive oil in a large pot, then cook the onions, carrot & tomatoes until the oil takes on the red color of the tomatoes.
2. Add in the garlic and cumin and cook for a few minutes until the garlic is fragrant.
3. Quickly rinse the lentils (I’ve forgotten to do this and it’s OK), then add them with the liquid and salt to the pot.
4. Simmer for 30 minutes until the lentils are soft. No need to blend as red lentils break down pretty easily. Although, you can blend it with an immersion blender if you’d like.
5. Turn off the heat and stir in the lemon zest and juice.
6. Garnish as desired and enjoy!
credit: elizabethrider.com