Four Corners Lentil Soup

Ingredients for Four Corners Lentil Soup

• 1 tablespoon coconut oil or ghee

• 2 large onions or leeks, white and pale-green parts only, chopped

• 5 garlic cloves, minced

• 1 tablespoon minced fresh ginger

• Fine sea salt

• 1 tablespoon ground cumin

• 1/4 teaspoons cayenne pepper, or more to taste

• 1 (425g / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped

• 1 small organic lemon, sliced

• 130g / 200g red lentils, picked over and rinsed very well (soaked, if possible)

• 950ml / 1 liter vegetable broth

• Pure maple syrup or raw honey (optional)

• Fresh coriander leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

How to make Four Corners Lentil Soup

1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.

2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavour, if desired.

3. Serve hot, garnished with the coriander, spring onions, or parsley, and topped with a slice of lemon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.