Red Lentil Soup

🥘 Ingredients

• olive oil 2 tbsp
• yellow onion 1
• carrot 1
• garlic cloves 2
• salt
• pepper
• red lentils 1 cup
• tomato powder 2 tbsp
• chermoula seasoning 1 tbsp
• water 4 cups
• baby spinach 2 oz
• parsnip 1
• cumin seeds ½ tsp
• olive oil 1 tsp
• salt
• lime ½
• dairy-free cashewmilk yogurt 4 oz
• salt
• tamarind chutney 3 oz
• fresh cilantro ¼ oz
• lime ½

1. 1

   Preheat the oven to 400°F and position rack in the middle.

Start the soup

1. 1

   Heat - olive oil in a medium saucepan over medium-high heat. Add yellow onion , diced, carrot , diced, garlic cloves , sliced, and a pinch of - salt and - pepper . Cook until onions are translucent and carrots are soft, 8 minutes to 10 minutes .

Finish the soup

1. 1

   Add red lentils , rinsed and sorted, tomato powder , chermoula seasoning , and - water to the medium saucepan with the &vegetables . Bring soup to a boil, reduce to a simmer, and cook until lentils are tender, 15 minutes to 18 minutes . Add baby spinach , stir, turn off the heat, and cover saucepan to keep soup warm.
2. 2

   TIP: To "sort" the lentils means to look for and discard any naturally occurring debris or stones.

Roast the ribbons

1. 1

   Add parsnip , peeled into ribbons, cumin seeds , - olive oil , and a pinch of - salt to a baking sheet , and toss. Roast until parsnips are golden brown, 6 minutes to 8 minutes .

Make the lime yogurt

1. 1

   Add lime juice, dairy-free cashewmilk yogurt , and a pinch of - salt to a small bowl , and stir the lime yogurt.

Serve

1. 1

   Divide the red lentil soup between bowls . Drizzle with &lime yogurt{} and tamarind chutney . Top with &parsnip ribbons{} and ? fresh cilantro , leaves and tender stems chopped. Serve with lime cut into wedges. Enjoy!