Red Lentil Soup

There’s something special about this simple soup. I got the recipe from a dear church sister who was like a great-aunt to me. I learned a lot from her about how church can become family.

EG prepared this soup at her home for ladies’ meetings. I asked for the recipe and it quickly became a favorite; it’s my easiest soup. Lentils have complete protein, so make this a meal with salad or toast with cream cheese.

Red Lentil Soup (Serves 6-8)

3 Tbsp ghee or coconut oil: melt in soup pot. Sauté:
1 large onion, chopped, and
2 large carrots, grated, until tender and beginning to brown. Stir in:
1 Tbsp tomato paste and
4-6 minced garlic cloves. Stir in:
4 tsp cumin
2 tsp coriander and
Pinch cayenne. Stir briefly, then add:
2 cups red lentils and
10 cups water. Bring to a boil, then reduce heat, cover, and simmer 30 mins or until lentils are soft and the soup is thickened. Add:
1.5 tsp salt and fresh ground pepper, plus
2 T lemon juice. Taste and adjust seasonings.
Optional: blend some of the soup, or use an immersion blender to partially puree. It should still be somewhat chunky.