What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el
1 Tbsp. avocado oil
1 large carrot, peeled and sliced into rounds
1 celery stalk, sliced
1 yellow onion, fine chop
2 garlic cloves, minced
1/2 tsp. whole cumin seeds, pan toasted for 1 minute or until fragrant
1 cup lentils
8 cups vegetable stock
1 tsp. Himalayan Fine Pink Salt
1/2 tsp. ground black pepper
- In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
- Combine the cumin, lentils, vegetable stock, salt, and black pepper to the pot. Bring to a boil and reduce heat to low and simmer for 1 hour.
- Serve with a slice of toasted bread and drizzle of lemon juice.
Chef’s tip: Instead of cumin seeds, you can use cumin powder- just season to taste.