Dead simple and quick to make and so tasty. If you don’t have veg stock just use water or chicken stock if you like.
| 1 T | canola oil |
| ½ c | diced yellow onion |
| 3 cloves | garlic, minced |
| 1 | red pepper, sliced thinly |
| 1 c | diced sweet potato (about 1 small sweet potato) |
| 2 T | fresh grated ginger |
| 2 t | turmeric |
| 1 t | cumin |
| ½ t | cinnamon |
| ½ t | dried chili flakes |
| 5 c | vegetable stock |
| 1 c | dried red split lentils |
| salt to taste | |
| 1 | lemon, zest and juice |
| fresh basil or cilantro, for garnish |
In a deep soup pot or Dutch oven, heat canola oil over medium. Add the onions, garlic, red pepper, and sweet potato and sauté for 2-3 minutes, just until onions begin to sweat and soften.
Stir in the ginger, turmeric, cumin, cinnamon and chili flakes and sauté for another 1-2 minutes. Add broth and lentils, reduce heat to medium-low and simmer for 10-12 minutes until lentils have softened. Season. Stir in lemon juice and zest just before serving. Garnish bowls with chopped basil or cilantro, if desired.
Serves 6-8.