John Myers
Lentil and Lemon Soup
The perfect lentil and lemon soup recipe with a picture and simple step-by-step instructions.
- 1 tbsp Coconut oil or ghee
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 0,5 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Black mustard seeds
- 0,5 tsp Hot rose paprika
- 400 g Chopped canned tomatoes
- 750 ml Vegetable broth
- Sea-Salt
- 1 Pc. Untreated lemon
- 200 g Red lenses
- Maple syrup or honey
- Peel and finely chop the onions, ginger and garlic. Sauté in heated coconut oil in a saucepan for a few minutes. Add coriander, black mustard seeds and cumin and fry briefly. Stir in a pinch of salt, paprika, chopped tomatoes, vegetable stock, lentils and 3 lemon wedges.
- Let the lid simmer for about 25 minutes. Season with a little honey or maple syrup.
- To serve, divide the soup on plates and serve with the remaining lemon wedges, chopped coriander or parsley, spring onions or similar. Fried king oyster mushrooms also go well with it.
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