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lemon red lentil soup

Lemony Red Lentil Soup

Andreea Fegan of www.LittleBitesOfJoy.com
This lemony red lentil soup is hearty winter fare, bright from lemon, and umami flavored from the nutritional yeast that ties it all together.
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Ingredients
  

  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 1-2 carrots, diced
  • 2 pinches salt (plus more to taste)
  • 3 garlic cloves, minced
  • 2 cups red lentils
  • 8 cups water or broth
  • 2 bay leaves
  • 1 lemon, juiced plus more for each bowl
  • 2 tsp nutritional yeast, per bowl
  • chili flakes

Instructions
 

  • First, heat a heavy bottomed pot on medium high, and add in the coconut oil.
  • Heat the oil through until it shimmers a little (it should pool from the sides of the pot), and add in the onion, carrot, and the salt. Stir a little bit, then move the heat to medium low, cover, and cook the onions until translucent, about 3 minutes.
  • Add in the lentils, water, and bay leaves. Mix well and bring to a simmer.Lower the heat to maintain the simmer, cover partially, and simmer until the lentils are cooked thorough, about 25 minutes. Add more boiling water if it evaporates and becomes too thick.
  • When it's done, add the lemon and adjust the salt content to taste. At the end, in each dish, add the nutritional yeast, some more lemon per your taste, and serve with chili flakes.