Red Lentil Soup

This lentil soup is simple yet so tasty and comforting!


The apartment we're currently leasing here in Chicago has old-school radiator heating (which the landlord pays). This basically means that the radiators turn on about three times during the day/night, making it unbearably hot. The heat then quickly dissipates due to the apartment's poorly insulated windows and doors. We keep heated blankets and a sleeping bag (seriously!) on our couch to keep warm. Needless to say, I'm always decked out in multiple layers of clothing from head to toe (and yes, I really do mean head-to-toe, that includes wearing beanies indoors). In addition to snuggling in sleeping bags, we also eat generous amounts of hot soup to keep warm! 

Lemony Lentil Soup

• 2 cups red lentils, picked over and rinsed
• 8 cups vegetable broth (or water)
• 2 bouillon cubes (Edward & Son makes a great vegan and GF bouillon) see link
  
• 1 large onion, diced
  
• juice of 1/2 - 1 lemon, a little under 1/4 cup I think
• 1 tsp. coriander
• 1/2 tsp. cumin
• 1 tsp. black pepper
• 6 cloves garlic, minced
• 2-3 large carrots, chopped
• 1 Tbsp. tamari or Bragg's

1. Heat a large soup pot over medium heat and add 2 Tbsp. oil. Add the diced onion and sautee for about 5 minutes. 
2. Now add the garlic and black pepper. Stir. Cook another 3 minutes. 
3. Add the rinsed lentils to the pot, along with the carrots, tamari, veggie broth and bring to a boil. Reduce heat to a simmer and cover for 1/2 hour, stirring occasionally.
4. When lentils are tender, add the dry spices and bouillon cubes (if using).
5. Add lemon juice before serving. Add more salt/pepper to taste!