INGREDIENTS

3 Tbsp Olive Oil

1 large Onion, chopped

3 Garlic Cloves, minced

1 Tbsp Tomato Paste

1 tsp Ground Cumin

1 tsp Navitas Organics Turmeric Powder

1/4 tsp Cayenne

1 quart Vegetable Broth

2 cups Water

1 cup Red Lentils

3 large Carrots, peeled and diced

DIRECTIONS

In a large pot, warm the olive oil over medium heat. Add the onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, Turmeric, pinch salt, pepper and cayenne, and cook for 2 minutes longer.

Add broth, water, lentils and carrots. Bring to a simmer, partially cover pot and keep heat at medium-low. Continue cooking for 30 minutes or until lentils are soft.

If desired, blend ½ of the soup in a blender or an immersion blender. Garnish with lemon juice, gomaiso, microgreens, cilantro and parsley.

Makes 4 Servings

Submitted by Miranda Hammer of The Crunchy Radish