Red Lentil Soup with Pomegranate
Author: Bhavani Jaroff
Recipe type: Vegan Soup
Prep time:
Cook time:
Total time:
Serves: 12 cups
- 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
- 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.
Recipe by iEatGreen at https://www.ieatgreen.com/red-lentil-soup-with-pomegranate/
3.5.3208