Ingredients
- Extra Virgin Olive Oil – 2 tbsp.
- Leek – 1 large, chopped.
- Garlic – 3, crushed.
- Celery – 3 sticks, sliced.
- Carrots – 1 cup, sliced.
- Red Bell Pepper – 1, chopped.
- Sweet Potato – 1 large, chopped.
- Red Lentils – 1.5 cups.
- Turmeric – 1 tsp.
- Cumin – 3 tsp.
- Salt – 1 tsp or to taste.
- Water – 8 cups.
- Lemon – 1/2 small, juiced.
Instructions
- Heat olive oil in large pot over medium high heat.
- Add leek, garlic, celery, carrots, red bell pepper, sweet potato, turmeric, cumin and salt. Cook for 10 minutes, stirring occasionally.
- Add red lentils, water and bring to a boil. Lower heat and simmer covered for 20 minutes.
- Using a hand blender, blend soup right in the pot to desired consistency.
- Stir in lemon juice and taste check for any additional salt.
