Cold Weather Nourishing Vegan Soup

  • 4 tablespoons of olive oil 
  • 1 onion (yellow or purple)  
  • 2 cloves of garlic
  • 2 big carrots 
  • 3 cups of red lentils (washed)
  • 1 teaspoon of cumin
  • 3/4 teaspoon of salt 
  • 1/4 of freshly grounded black pepper 
  • 8 cups of water 
  • 1/4 teaspoon of freshly grated ginger  
  • 2 tablespoons of pumpkin seeds 

    First slice the onion and garlic. In a large pot, heat the oil. Add the onion and 1/4 teaspoon of the salt and cook, stirring often, until tender, 5 to 6 minutes.

    Peel and slice the carrots into thin rounds.

    Add the carrots to the pot. Add the lentils and cumin, and stir to combine. Add water, and the remaining salt, black pepper, and stir to combine. Let come to a boil. Lower the heat to medium and simmer until the lentils completely crumble and vegetables are tender, for about 40 minutes. Add ginger 5 minutes before turning off the heat. 

    Optional: Using a handheld blender or regular blender, puree the soup until smooth and creamy.

    Serve with pumpkin seeds on top. Enjoy.


    Red Lentils Soup