1 tbsp avocado oil
1 onion chopped
3 cloves garlic minced
2 carrots chopped
2 stalks celery chopped
4 cups vegetable soup stock
1 cup red lentil rinsed well
2 tsp cumin
2 tsp curry powder
pinch cayenne (optional)
1 tbsp lemon zest
juice of half large lemon
salt and pepper to taste
Fresh sprouts or herbs to garnish
Heat oil in a soup pot, saute onion and garlic until soft. Add carrots, celery and spices. Stir frequently while cooking for 3 minutes. Add lentils and stock. Bring to a boil, then simmer for 20-30 minutes until the lentils are well cooked. Add lemon zest and juice. Garnish with sprouts and herbs.
