6 cups vegetable broth
1 large onion, diced
4 cloves garlic, minced
3 cups yellow lentils
1 medium carrot, peeled and cut into 1 inch slices
1 medium tomato, quartered and seeded
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 – 1/2 tsp turmeric (optional)
more vegetable broth to thin the soup
1 TBSP chopped fresh parsley
Sea salt, to taste
Lemon juice, to taste
1. Cook all ingredients together in covered pot for 30-40 minutes.
2. Blend, adjust consistency with vegetable broth. Season to taste with salt and lemon juice. Sprinkle with parsley before serving. You can also add more fresh garlic if you would like.