Lentil Soup (V)

• 1 cup dried lentils
• 1 onion, diced
• 1 carrot, sliced
• 1/4 teaspoon coriander, ground
• 2 cloves garlic, chopped
• 4 cups filtered water
• 1 tablespoon extra virgin olive oil
• juice from 1/4 lemon
• sea salt and black pepper

Servings: 4


In a large pot, sauté the garlic, onions and carrot in the extra virgin olive oil for 3-5 minutes until onions become transparent. Add the water, lentils, black pepper, coriander, and sea salt. Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Stir in lemon juice before serving.