Red Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1 Baking potato, large
  • 3 Celery sticks
  • 4 Garlic cloves
  • 1/2 tsp Ginger, ground
  • 1 Onion, small
  • 1/4 cup Parsley or cilantro
  • 1 1/2 cups Red lentils
  • 1 large can Tomatoes

• Canned Goods

  • 5 cups Vegetable broth

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 pinch Salt/pepper
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on delishknowledge.com

Description

Ingredients

• 1 tsp. olive oil
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 3 celery sticks, chopped
• 1 large baking potato, chopped
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• ½ tsp. ground ginger
• ½ tsp. smoked paprika
• pinch salt/pepper
• 5 cups vegetable broth
• 1½ cups red lentils
• 1 large can diced tomatoes, drained
• ¼ cup chopped parsley or cilantro
• 1 tbsp. fresh lemon juice

Directions

• Heat 1 tsp. olive oil over medium heat in a large sauce pan.
• Add the onion and let cook for 5 minutes until soft.
• Add the garlic, celery, and potato chunks. Cook until soft and lightly browned, another 2-3 minutes.
• Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
• Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
• Cover and cook for 20 minutes and cook until lentils are tender.
• Remove from heat and puree ½ of the soup using either a blender or immersion blender.
• Add back in the ½ of the soup and stir in the herbs and lemon juice.
• Season to taste with salt/pepper if needed and serve.