Ingredients
1 1/4 cups red lentils (8.2 oz/233g)
1 tsp sea salt
Juice of one lemon
1/2 cup chopped onion,
1/2 cup chopped celery, about 65 g
1/2 cup chopped carrots, about 1 1/2 carrots / 65 g
2 cloves of garlic, minced
1 tsp neutral flavoured oil, like Canola oil
4 cups of chicken stock, no salt (can substitute with water)
2 cups of water
1 bay leaf
1/2 tsp cumin powder
1/2 tsp turmeric
1/4 tsp harissa or less if hot
Salt & pepper to taste
Directions
- Rinse and soak the red lentils in cool water for 15 – 20 minutes
- Heat oil in a large pot over medium heat. Sweat the onions, carrots and celery for about 7 – 10 minutes, until slightly translucent. Add garlic and cook for 30 seconds. Add bayleaf, cumin, turmeric, cinnamon, harissa, drained lentils, chicken stock and water.