| Prep | Cook | Ready in | Servings | |
| 10 min | 30 min | 40 min | 3 |
| 1 cup sliced | Carrots |
| 2 tsp | Coconut oil |
| 1/8 tsp | Cayenne pepper |
| 1 tsp | Cumin |
| 2 clove(s) | Garlic (minced) |
| 1 tsp minced | Ginger root |
| 1 medium | Lemon (cut into wedges for serving) |
| 1/4 cup | Lemon juice |
| 1/2 tsp | Paprika |
| 3 tbsp | Parsley, fresh (chopped, for garnish) |
| 1 1/2 cup | Red lentils, raw (rinsed) |
| 1 tsp | Turmeric, ground |
| 4 cup | Vegetable stock/broth, gluten-free |
| 1 cup | Water |
| 1 medium | Yellow onion (diced) |
1. Heat coconut oil in a stock pot, sauté onion and carrots until tender, approximately 8 minutes.
2. Add garlic, spices, salt and pepper, stir until fragrant. Add vegetable broth, water, and lentils – bring to a boil.
3. Lower heat and simmer until lentils are soft, about 20 minutes. Turn off heat.
4. With a hand blender, puree half of the soup. Stir in lemon juice, taste for salt and pepper.
5. Serve topped with parsley and a lemon wedge.
Serve and enjoy!
| Fruit | 0.5 |
| Meat Alternative | 1.9 |
| Vegetables | 3.7 |
Lentils
are an excellent source of plant based protein and fiber which may help to promote proper digestion!
