Vegan Red Lentil Soup with Parsley

1 LARGE onion, chopped fine

Salt & pepper

¾ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground ginger

1/8 teaspoon ground cinnamon

Pinch of cayenne pepper

1 tablespoon tomato paste

1 garlic clove, minced

4 cups vegetable broth

1 cups water

10 ½ ounces (1 ½ cups) red lentils, picked over and rinsed

2 tablespoons lemon juice, plus extra for seasoning

Parsley chopped coarse for garnish

“Saute” onion and ½ teaspoon salt (I used 2 tablespoons of water) over medium heat, stirring occasionally until softened, about 5 minutes. Stir in coriander, cumin, ginger, cinnamon, ¼ teaspoon pepper, and cayenne and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute.

Stir in broth, water, and lentils and bring to vigorous simmer. Cook, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

Whisk soup vigorously until broken down to a coarse puree, about 30 seconds. Adjust consistency with extra hot water as needed. Stir in lemon juice and season with salt and extra lemon juice to taste.

Serve with chopped parsley attractively arranged on top.

Notes: It saves time to use a mini food processor to chop the onions and to chop the garlic. This recipe is quick and easy and delicious.