Today, we have a very special recipe from our team! This soup recipe was sent in from our FY teammate Cher! Her and her family love its nutrient-rich ingredients to warm up on chilly autumn nights, and fuel their family fun. It was altered, but inspired by The Vegan Family Cookbook by Chef Brian P. McCarthy. All ingredients can be found at Fruitful Yield! Without further ado, we present to you Moroccan Red Lentil Soup (aka “Favorite Soup” at their home).
Serves: 4-6
Prep Time: 45 minutes
Ingredients:
1 small onion
4 Tablespoons Ellyndale Avocado Oil or Chosen Foods Avocado Oil
1. In a large pot, sauté onion in avocado oil until tender.
2. Add ginger, cinnamon, turmeric. Stir and let the spices combine briefly. This gets so aromatic, which is the best part!
3. Add vegetable broth, lentils, tomatoes, garbanzo beans, and salt.
4. Bring to a boil, reduce heat to low, simmer for about 30 minutes, or until lentils are tender (they are faster than most lentils), stirring occasionally.
5. Right before serving, add the lemon juice.
6. Add additional salt to taste. Enjoy!
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