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Red Lentil Soup
By Chef Andrew Faulkner

  • Ingredients

  • 3/4 pound Red Lentils picked over
  • 7 cups Water
  • 1 cup Onion chopped
  • 3 cloves Organic Garlic minced
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Turmeric
  • 5 Organic Carrots (about 10 ounces) halved lengthwise and sliced thin crosswise
  • 1 cup Organic Bell Pepper (use Red Bell Pepper) finely chopped
  • 1/4 cup Cilantro packed sprigs washed well spin dry and chopped fine
  • 1/4 cup Scallions Greens chopped
  • Cayenne to taste
  • Cilantro sprigs for garnish

  • Directions

  • In a 4-quart saucepan bring lentils and water to a boil and skim froth.

  • Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes.

  • Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes.

  • Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.

  • Stir in cilantro, scallion greens, cayenne, and salt and pepper to taste.

  • Serve soup garnished with cilantro sprigs.