There is something so rich and inviting as the smell of hearty soup on the stove. This is hands down, one of my family’s favourites during the long cold months of late fall and winter. I don’t even have a photo of it because we eat it too fast!
Lentils are an excellent source of protein, fibre & magnesium. They are also very cost-effective which matters when you are feeding teenage boys!
- 1 medium onion diced
- 2 cups red lentils washed until water is clear
- 1 tsp turmeric
- pinch cayenne
- 3 cloves garlic minced
- 1 tbsp coconut oil
- 1 tsp cumin seed
- 1 medium tomato diced
- 1/2 cup cilantro roughly chopped
- 1 tsp sea salt
- In a large pot combine lentils, 1/2 of the diced onion, turmeric, cayenne and garlic. Add just enough water to cover your second knuckle when your finger is resting on lentils. Bring to a gentle boil until froth breaks up and disappears. Cover and let simmer. If the soup gets too thick, add more boiling water.
- In a smaller pot, melt oil and saute cumin seed just until fragrant. Add the remaining onion and caramelize. Once onions are browned, add diced tomato and cook until it turns into a paste. Add a pinch of cayenne. Add cilantro leaves & stems. Add 1 tsp sea salt.
- Now add the paste to the large pot and mix together. Allow pot to simmer for about 15 - 20 minutes. Garnish with more cilantro. Enjoy!