Replenishing Red Lentil Soup

Ingredients

• 1 tbsp ghee
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 tsp ground cumin
• ¼ tsp cayenne pepper
• 250g red lentils, rinsed & drained
• 4 large tomatoes, chopped
• 1L chicken or vegetable stock
• ½ lemon, sliced
• Zest & juice ½ lemon
• Celtic sea salt, to taste
• 2 tbsp chopped flat-leaf parsley & lemon cheeks, to serve

Method

• Heat the ghee in a large heavy-based saucepan over medium heat.
• Add the onion, garlic and ginger and cook for 5 mins or until the onion is soft. Add the spices and stir for another min until fragrant. Add the lentils, tomato, stock and lemon slices, stirring to combine. Bring to a boil, then reduce the heat and simmer, covered, for 25 mins or until the lentils are soft.
• Add the lemon zest and juice, season with salt, and cook for a further 1–2 mins.
• Top with parsley and serve with a lemon cheek each.