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Ingredients

• 1-15 oz can diced tomatoes
• 2 cups chopped carrots or about 5 medium carrots, peeled and chopped
• Fresh cilantro or Italian parsley
• 1/4 teaspoon cinnamon
• 2 teaspoon coriander
• Crushed red pepper
• 1 teaspoon cumin
• 3 garlic cloves, minced
• Lemon wedges
• 2 Tablespoons olive oil
• 1/2 teaspoon paprika
• 2 cups red lentils, rinsed until water runs clear
• Salt and pepper to taste
• 1/2 medium sweet onion, chopped
• 1 teaspoon turmeric
• 4 cups vegetable broth

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Ready In 50 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Heat 2 Tablespoons olive oil in a large pot over medium heat. Saut the onion and garlic until soft, about 2 minutes then add the spices and continue to saut about 4 minutes.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 6 minutes

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Step 2

• Add the carrots and saut until carrots are tender, about 10-12 minutes.
• INGREDIENTS:
  
• Length: 12 minutes

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Step 3

• Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 20 minutes

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Step 4

• Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.
• INGREDIENTS:
  

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