Red Lentil Soup with Pomegranate
Author: Bhavani Jaroff
Recipe type: Vegan Soup
Prep time:
Cook time:
Total time:
Serves: 12 cups
Ingredients
- 2 cups red lentils, rinsed
- 3 organic potatoes, cubed
- 10 cups water
- 3 Tbs. olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 turnip, chopped
- 1 cup celery, chopped
- 1 Tbs. minced garlic
- 2 Tbs. grated ginger
- 3 Tbs. tomato paste or ketchup
- 1 Tbs. lemon
- 1 t. cumin
- 3 t. salt
- 1 t. pepper
- ½ t. red pepper flakes
- Pomegranate for Garnish
Instructions
- Rinse the lentils and put in a large pot with the water, turnip, and potatoes. Bring to a boil.
- Meanwhile, sauté the onions, celery, carrot, ginger, and garlic in olive oil for 5 min, or, until soft.
- Add the vegetables to the pot of lentils.
- Add the tomato paste, lemon juice, cumin, salt, and pepper.
- Simmer for 40 minutes until lentils and potatoes are soft.
- Puree the soup with immersion stick, and taste.
- Adjust salt and pepper, as desired.
- Garnish with pomegranate seeds and serve hot.
Step-by-step Instructions:
Rinse the lentils and put in a large pot with the water, turnip, and potatoes. Bring to a boil.
Meanwhile, sauté the onions, celery, carrot, ginger, and garlic in olive oil for 5 min, or, until soft. 
Add the vegetables to the pot of lentils.
Add the tomato paste, lemon juice, cumin, salt, and pepper. 
Simmer for 40 minutes until lentils and potatoes are soft.
Puree the soup with immersion stick, and taste. Adjust salt and pepper, as desired.
Garnish with pomegranate seeds and serve hot.
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