1 large onion, chopped
3 tablespoon olive oil
3 cloves garlic, chopped
1½ teaspoon cumin
1½ teaspoon ground coriander
pinch of ground cayenne
1¾ cup split red lentils
bunch of fresh celery leaves, chopped
1 carrot, chopped
2 quart vegetable stock
salt and pepper to taste
juice of one lemon
optional: vegan sour cream, finely minced carrot, seeded and finely minced serrano pepper
In a large soup pot, soften onion in oil over medium heat for 2-3 minutes.
Add garlic, cumin, coriander, and cayenne. Stir and toast the spices for a minute or two.
Stir in the lentils, celery leaves, and carrot. Cover with stock, and bring to a gentle boil, stirring occasionally and scraping the bottom of the pot to release any spices that may have stuck.
Reduce heat and simmer 35-45 minutes or until lentils are soft.
Add salt and pepper to taste.
Puree soup in batches in a blender, or use a stick blender directly in the pot.
Stir in lemon juice and adjust consistency of soup with water or additional stock if necessary - it shouldn't be too thick.
Garnish with about a little bit of vegan sour cream, minced carrots, and/or serrano peppers, if desired.
Approximately 100 calories per 8-ounce serving.
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