Soups are perfect during the freezing winter months. Soups are also warming and very healthy. This lentil soup is delicious and super quick to make.
1/2 white finely chopped white onion
1 garlic clove finely chopped
1 medium sized chopped carrot
1 medium sized chopped celery stick
7 chopped cherry tomatoes
1 cup of red split lentils
3 cups of water
1 heaped teaspoon of cumin
1 heaped teaspoon of organic ground turmeric
1 teaspoon of bouillon powder
A generous amount of olive oil or coconut oil
Salt and pepper to your liking
Start by sauteeing the onion and garlic in olive oil for a few minutes, then add the chopped carrot and celery and sauté for about 7 minutes, Then add the cumin, turmeric, bouillon, chilli flakes and stir for a minute or two. Add the 1 cup of lentils, 3 cups of water and the cherry tomatoes. Let it cook for about 20 – 25 minutes on low to medium heat. The red split lentils cook fairly fast and there is no need to soak them over night. Season the soup to your liking and garnish with fresh coriander. Enjoy.