3 tbs. ghee or olive oil
1 large sweet onion or 2 leeks, chopped
2 garlic cloves, minced
1 ½ tbs. organic tomato paste
1 tsp ground cumin
½ to 1 ½ tsp Celtic salt
¼ tsp ground black pepper
3-4 cups quart chicken stock or vegetable broth
1 cup red lentils
1 large carrot, diced
2-3 tbsp fresh lemon juice
Garnish - chopped fresh cilantro and plain yogurt
In a medium sized pot, sauté onion and garlic in olive oil on medium high heat until golden, about five minutes. Stir in tomato paste, cumin, black pepper and sauté another five minutes. Add 3 cups broth if you prefer a chunky soup, 4 cups for a thinner version. Add lentils, carrot. Bring to low simmer and cook, uncovered, stirring occasionally until the lentils and carrot are soft (about 15-20 minutes). Blend soup, using an immersion blender or in a countertop blender. Add lemon juice (use somewhere between 2 and 3 tbs.). Season with salt.
Serve topped with yogurt and chopped cilantro, if desired.
Recipe provided by: Katherine Sumner, Pure and Simple Health, LLC
Adapted from Melissa Clark in the New York Times