Easy, Delicious Lentil Soup

This is one of my favorite soups to have on rotation through the fall/winter, and is incredibly easy to make. It combines fiber-rich red lentils with onions, garlic, and spices to create a delicious creamy soup with bright notes from a splash of lemon. It also freezes well to have as leftovers.

[4 servings]

2 Tbsp of ghee or butter

1 large onion, chopped

1 large carrot, chopped

2-3 cloves of garlic, minced

1 Tbsp tomato paste

1 teaspoon ground cumin

¼ teaspoon chili powder

Dash of cayenne (if you like more spice)

6 cups broth

1 ¼ cups red lentils

Squeeze of lemon

Chopped fresh parsley

Directions:

1. In a large pot, heat ghee or butter over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, lentils and carrot. Bring to a simmer then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add more salt if necessary.

4. Add juice of 1 lemon and chopped herbs. Serve soup drizzled with olive oil and another sprinkle of fresh herbs.

Recipe adapted from yourhealthiestyou.com