Red Lentil Soup

For a vegan version, use a mild vegetable stock. A mushroom stock changes the flavor profile too much. You can keep this as is or add more heat, depending on your preference.

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Step 1

In a 4 qt saucepan or dutch oven over medium heat, saute onion, garlic, and ginger 2 min. Add fennel, cumin, and red pepper flakes and cook until fragrant (about 45 seconds). .

Step 2

Add lentils and broth and bring to a boil. Reduce heat to medium low, cover, and simmer until lentils are soft and soup has thickened, about 45-60 min.

Step 3

Process soup in batches, then return to heat to stir through. Add salt and pepper to taste.