| 11 | 25 | 304 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 6 cup | Water, filtered |
| 1 1/2 cup | White onion (finely chopped) |
| 3 clove(s) | Garlic (minced) |
| 1 1/2 cup chopped | Carrots |
| 1 1/2 cup | Red lentils, raw |
| 1 tsp | Coriander, ground |
| 1 tsp | Paprika |
| 1 dash | Black pepper |
| 1 dash | Salt |
| 1 sprig | Cilantro (coriander) |
| 1 medium | Lemon (squeeze of lemon) |
In a medium saucepan, add 6 cups of water, stir in bouillon or add vegetable stock if using that instead.
Add chopped onion, garlic, coriander, paprika and fresh ground pepper. Bring to a boil, stirring occasionally to break up any chunky seasonings. Boil gently uncovered for five minutes.
Add red lentils, reduce to simmer, and cook uncovered for 15 minutes. Add chopped carrot, cover and cook for an additional 15 minutes until lentils are thoroughly cooked and soup is thickened. Stir often to prevent sticking to the bottom of your pan.
Garnish with fresh chopped cilantro and fresh lemon.
| Fruit | 0.3 |
| Meat Alternative | 1.4 |
| Vegetables | 3.5 |
