Quick Red Lentil Soup

Servings: 4

Time: 20 minutes

Ingredients:

3-4 cups chopped tomatoes (about 3-4 Roma tomatoes)

1/2 bulb garlic (5+ large cloves), rough chopped

5-6 cups water (add more if you like a thinner soup)

1 cup red or yellow lentils (rinse the dry lentils until the water runs clear, i.e. no longer filmy)

1/4-1/2 tsp salt (or to taste)

1/8 tsp black pepper (or to taste)

Squeeze of lemon

Optional:

• 1/2 - 1 tsp cumin powder

• Chopped green onion and/or parsley for garnish

Directions:

Combine the tomatoes, garlic and 1 cup of water in a pot and boil for 5 minutes. Add lentils, remaining water, salt, pepper (and cumin if using) and cook for 12-15 minutes on medium high until lentils are soft and translucent. Stir occasionally to keep the lentils from sticking to the bottom of the pan. Once lentils reach the desired consistency, turn off the heat.

If desired, garnish with chopped green onion and/or parsley. Squeeze a few drops of lemon to your bowl for a little more tang. The vitamin C in the lemon will also help your body to absorb the iron in the lentils.

Serve as a soup or a stew (use more or less water to reach the consistency you like). Also great over brown rice and with a green salad on the side. If serving this soup with brown rice, have some vegan tzaziki on hand for an even richer, more scrumptious meal!