Red Lentil Soup with Dill and Lemon

Red Lentil Soup with Dill and Lemon

3 tablespoons of extra virgin olive oil
1 large onion, diced
1 clove of garlic, minced
1 heaped teaspoon ground cumin
1 teaspoon dried dill
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
4 cups of vegetable broth
1 tablespoon tomato paste
1 cup dried red lentils
1 (14 oz) can diced tomatoes
1/2 cup diced cilantro
The juice of one lemon

In a heavy pot heat the olive oil over medium high heat. When the oil starts to shimmer, add the onion and sauté for 3-5 minutes, stirring frequently until it starts to become translucent. Add the garlic and stir just once or twice before adding the ground cumin, dill, red pepper flakes, salt, vegetable broth and tomato paste. Stir and add the lentils. Bring to a boil, cover the pot with a lid, then reduce the heat to a low simmer. Simmer for 10-15 minutes or until the lentils are very tender and starting to fall apart. Add the canned diced tomatoes. Season with additional salt to taste. Serve into bowls and sprinkle with a divided amount of the cilantro and the lemon juice. Drizzle with additional extra virgin olive oil if desired.

Serves 4

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3 comments

  1. This sounds wonderful. I have an over abundance of tomatoes right now so I know what I’ll be making soon. πŸ™‚

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