Red Lentil Soup


3 tablespoons extra virgin olive oil

1 shallot, chopped

1 jalapeño pepper, chopped and seeds removed

2 garlic cloves, minced

2 carrots, sliced

1 cup red lentils

2 cups water

2 cups vegetable stock

1 tablespoon lemon juice

½ teaspoon cumin powder

¼ teaspoon chili powder

Salt and pepper to taste



Saute the shallot, jalapeño and garlic in the oil.  Add the rest of the ingredients and cook on low heat for 20 minutes. When the lentils and veggies are tender, remove from heat and puree the soup with an immersion blender.

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