Perhaps my favourite recipe of all-time, Four Corners Lentil Soup is one of those meals that feels like a hug in a bowl. A great connector of people and places, I am confident that this is being shared amongst friends across the globe on any given day. I had to join in the fun and make it from my kitchen and hope you feel just as connected to me as I do to you!
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Four Corners Lentil Soup
- 1 cup / 200g red lentils picked over and rinsed very well
- 2 large onions or a couple leeks, chopped
- 5 cloves garlic minced
- 1 Tbsp. minced ginger root
- 1 Tbsp. ground cumin
- ¼ tsp. cayenne pepper
- 15 oz. / 400g can of tomatoes or 5 large fresh tomatoes, chopped
- 4 cups / 1 liter vegetable broth
- salt to taste
- 1 un-waxed organic lemon
- Rinse the lentils very well until the water runs clear.
- Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt.
- Add spices and stir for another minute or so, until fragrant.
- Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well.
- Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice.
- Serve hot with some cilantro, green onions or parsley on top with a slice of lemon. Delicious!