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Parve
Easy
2 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Red lentils are mildly sweet with a nutty flavor. Cilantro, which gives this comforting soup an exotic appeal, is a good source of iron and magnesium, which may help fight anemia and aid in digestion. Garnish with extra cilantro for bonus detox points.
2 tablespoons Tuscanini Extra-Virgin Olive Oil or coconut oil
1 medium onion, chopped
1 and 1/2 cups dried red lentils, such as Gefen
1 medium carrot, chopped
1/2 cup tomato puree
1/4 cup minced fresh (cleaned) cilantro (or 2 tablespoons dried) plus additional 1 to 2 tablespoons for garnish
1 teaspoon garlic powder
4 cups filtered water or low-sodium vegetable broth (see note)
sea salt, to taste
freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Heat oil in a large pot over medium heat. Add onion and sauté three to five minutes, until softened.
Add lentils, carrot, tomato puree, cilantro, garlic powder and water, and bring to a boil. Reduce heat to low and simmer, covered, for 30 to 45 minutes, until lentils are tender.
Season with salt and pepper to taste and optional red pepper flakes. Garnish with additional cilantro.
Photo by Heather Winters
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