My twin sister Cathy introduced me to lentil soup years ago. Her recipe is delicious and I make it often. I decided to play around with her recipe and add some additional ingredients I love and he result was fantastic! I am happy to share it with you!
Six large peeled carrots diced into large chunks
One small white onion cut into large chunks of about 1″
One small purple onion cut into large chunks about 1 inch
2- 14oz cans of diced tomatoes in juice
2 tablespoons extra virgin olive oil
3 tablespoons Tumeric powder
1/4 tsp red pepper ground
1/4 cup brown rice
1 tsp ground ginger
1 Tablespoon dried mint
1 1/2 cup red lentils
9 cups chicken stock
2 tablespoons chicken consume
Zest and juice of one lemon
2 tablespoon butter
In a large pot place olive oil ,carrots and onion and sauté 10 minutes until soft over medium heat.
Add all other remaining ingredients except mint and turn to high and bring to a boil. Reduce heat to simmer, put a lid on, and simmer for 45 minutes.
Turn off heat and add lemon zest and juice , butter and mint. Let sit for 30 min.
Use an immersion blender or put in a blender and blend the soup. Top with Himalayan pink salt and a little lemon drizzle.