This red lentil soup with Ceylon Cinnamon powder is the perfect addition to your fall and winter meals. Light, simple to make and so tasty. Infused with ingredients that bounce of each other to create a sublime taste experience. Without using any kind of stock. Red lentils are the best lentils out there with high levels of protein and taste. We created this recipe for one person to show you it is easy to make it fresh ever day, just for you. A hearty soup with your meal during fall and winter is so very satisfying.
Prep Time :7 minutes
Cook Times : 45 minutes
Yield - 1 person
1 tbs. Coconut oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1/2 teaspoon ground cumin
1/2 tsp sea salt
¼ teaspoon ground black pepper
3 cups water
1/3 cup red lentils
5 baby carrots diced
A squeeze of lemon
1/2 tsp. Ceylon Cinnamon powder
1/4 tsp. Turmeric powder
2 tablespoons chopped fresh cilantro
In a medium pot, heat 2 tablespoons of coconut oil for 5 minutes. Add onion and garlic, and sauté until golden, About 3 minutes.
Add red lentil with 3 cups water. Not to worry, it seems a lot of water, but the red lentils absorb a lot of water over 45 minutes of cooking. You can certainly add 2 cups of water to start if you wish.
Stir in tomato puree, Cumin, Ceylon Cinnamon powder, salt, Black Pepper, Turmeric and Carrots. Cover and cook for 45 minutes over medium low heat, stirring every 10 minutes or so.
Squeeze in lemon juice, add cilantro and simmer for 5 minutes. and then serve.
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