This delicious and hearty soup has been a staple in our healthy community. Best of all, it’s super easy to make!
Red Lentil Soup by Michelle Fletcher
- 16 oz bag Lentils
- 4 cloves garlic minced
- 1 ” ginger diced (or more if you’d like)
- 1 medium onion diced
- 1 tbsp cumin
- Red pepper flakes to taste
- 1/4 tsp turmeric
- 1 bay leaf
- 2 whole sprigs thyme
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cups of water
- Salt and Pepper to taste
- Sweet Potatoes
- thyme to garnish
- Other veggies/root veggies that I’ve used: Sweet Potatoes. Chayote.
Rinse lentils well and add to a large pot with all the ingredients listed except for the pumpkin, potatoes, cilantro and thyme.
Bring to a boil and then lower the heat to a simmer for 30 minutes.
Add the pumpkin and potatoes and simmer for another 30 minutes. Also, check for desired thickness and add more water or veggie broth.
Turn off the stove and wait for about 10 minutes and then add chopped cilantro and thyme leaves.