vegan lentil soup

Enjoy this heart-healthy soup on those cold, winter days and all year long!

1 cup lentils
1/2 cup onions, finely chopped
1/8 tspn cumin seeds
1 garlic clove, grated
2 tspn olive oil

1/2 cup tomatoes, chopped
salt to taste
3 cups water
Garnish: parsley or coriander

Heat olive oil over medium heat. Add cumin seeds until dark brown. Add garlic until light brown. Add onions, stir until light brown.

Then add tomatoes and cook for a minute. Add the lentils, stir for 30 seconds and add the water.

Bring to a boil. Reduce heat and simmer for 20  minutes, making sure the lentils are cooked well. Add salt to taste.

Garnish with parsley or coriander and serve.
Optional: Swap the water out for vegetable broth.

Recipe by Asha Shrestha, MD 
CareMount Medical Rheumatologist
90 S. Bedford Road in Mount Kisco, NY; 914-241-1050

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