Carrot Ginger Lentil Soup - Week 4 November 2019

Prep Time: 5 mins  Cook Time: 25 mins Yield: Serves 6

INGREDIENTS:

2 tbsp olive oil

2 onions, chopped

5 carrots, chopped

 1-½ inch fresh ginger - minced

 3 garlic cloves — minced

 1 tsp ground turmeric

 1 tsp ground cumin

 1 1/2 cups red lentils

 6 cups vegetable stock

¼ cup lemon juice 

½ cup cilantro, chopped

Salt and pepper to taste

INSTRUCTIONS

Heat oil in a large pot or Dutch Oven. Add onion, ginger, garlic and carrots and cook for 2-3 minutes, until softened, stirring frequently.

Add in the turmeric and cumin and sauté for 1 minute. Add lentils and vegetable stock and stir to combine. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are cooked. Add more water if needed, to thin the soup. Taste and adjust salt and add pepper and add lemon juice and cilantro. 

The soup can be blended, or 2 cups of soup blended to make soup creamy in texture.

Resource from Genius Kitchen.com