Ingredients
Units
Scale
- 2 carrots
- 1 green pepper or hot pepper
- 1 onion
- 2 tomatoes or 1 pt. canned tomatoes
- 5–8 cloves garlic, peeled and left whole
- 1 1/2 c. orange lentils
- 5–6 c. water
- 1 vegetable bouillon cube
- 2 tsp. cumin
- 1 1/2 tsp. salt
- 1/4 – 1/2 tap. cayenne pepper (to taste)
- 1/2 onion, chopped
- 1 T. olive oil
Instructions
- Chop carrots, pepper, onion and tomatoes in large chunks.
- Put in a large soup pot with garlic cloves, lentils, water and bouillon.
- Bring to a boil, cover and boil 20-30 minutes, without stirring.
- Cool slightly and puree.
- Return to pot and add cumin, salt and cayenne pepper.
- Simmer 10 minutes, stirring occasionally, to blend flavors.
- In a separate pan, fry the 1/2 onion in olive oil, until toasty brown.
- Float onions on top of soup.
Notes
- Serve with lemon wedges to bring out flavor.
- Prep Time: 20 min
- Cook Time: 45 min
Keywords: spicy lentil soup, vegan, lentil soup, vegan soup