Carrot ginger lentil soup

Ingredients

• 10 mL (2 tsp) vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 30 mL (2 tbsp) fresh ginger, finely grated
• 5 mL (1 tsp) ground cumin
• 1 mL (¼ tsp) black pepper
• 5 carrots, peeled and chopped
• 250 mL (1 cup) dry red lentils, rinsed
• 1.25 L (5 cups) no salt added vegetable broth

Directions

1. Heat oil in a large pot. Add onions and sauté over medium heat, stirring often, for about 2 minutes.
2. Add garlic, ginger, cumin, black pepper, and carrots and sauté for another 2 minutes, stirring frequently.
3. Add lentils and stir to combine. Add vegetable broth and bring to a boil.
4. Turn down heat and simmer, covered, for about 25 minutes, until lentils are cooked and carrots are soft.
5. Remove from heat. Ladle into blender in batches or alternatively, using an immersion blender, puree soup until smooth.

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