RED LENTIL AND CARROT SOUP
1/3 cup dries red lentils, washed and drained
300g carrots, sliced
1 medium size onion, coarsely chopped
3 garlic cloves, whole
2 medium size fresh tomatoes, coarsely chopped
1L chicken stock (fresh or cube) or vegetable stock for vegetarians and vegans
1 tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
Juice of one lemon, freshly squeezed
Sea salt and freshly ground pepper
In a large saucepan, mix together the lentils, carrots, onions, garlic, and the tomatoes. Add the stock and bring to a boil.
Reduce the heat, cover, and let simmer for approximately 30 minutes, until the lentils and vegetables are cooked.
Meanwhile, heat the olive oil in a skillet. Saute the cumin, coriander, and turmeric for several minutes. Remove from the heat and add the lemon juice and stir well together.
Add to the saucepan. Season to your taste.
Process the soup in a food processor or blender.
Reheat if necessary.