Ingredients:
6 c. vegetable broth
2 medium onions, diced
2 medium carrots, sliced into thin rounds
3 cloves garlic, minced
1 tsp. coriander
1 1/2 to 2 tsp. cumin
1 tsp. turmeric
1 tsp. smoked paprika
1 tsp. cinnamon
1 tsp. ginger
1 – 28 oz. can crushed tomatoes
1 1/2 c. split dry red lentils, cleaned of debris and rinsed
1/2 c. chopped parsley
1/2 c. chopped cilantro
Juice of 1 large lemon
Salt & pepper to taste
Directions:
Heat 1/4 cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion, carrot, and garlic. Sauté, adding additional broth as necessary to keep the vegetables from burning, until the onions are softened and translucent, 3 to 5 minutes.
Add the dried spices to the pot and sauté for 1 to 2 minutes to allow the flavours to blend and come alive. Add the remaining vegetable broth, crushed tomatoes, and lentils and bring to a boil.
Cover the pot and reduce the heat to a simmer. Cook for 30 minutes or until the lentils are fully cooked.
Just before serving add the parsley, cilantro, and lemon juice and stir to combine. Season to taste with the salt and pepper.
Optional:
For texture variation, blend the soup.
You can make this a lentil stew by reducing the amount of broth and adding a few other veggies like zucchini, cauliflower or squash.
Garnish each bowl with a slice of lemon and sprig of parsley in the entre.