In a deep soup pot or Dutch Oven, heat canola oil over medium. Add onions, garlic, red pepper, and sweet potato. Sauté for 2-3 minutes, just until onions begin to sweat and soften.
Stir in ginger, turmeric, cumin, cinnamon and chili flakes and sauté for another 1-2 minutes.
Add broth and lentils, reduce heat to medium low and simmer for 10-12 minutes until lentils have softened. Season with salt if desired.
Grate and juice lemon. Stir in just before serving.
Garnish bowls with chopped basil or cilantro, as desired.
Notes
Split red lentils cook quickly, thickening the soup. Add a little more broth if desired.
Make this a meal! Double the soup portion and add a salad and warm naan or pita!
In a deep soup pot or Dutch Oven, heat canola oil over medium. Add onions, garlic, red pepper, and sweet potato. Sauté for 2-3 minutes, just until onions begin to sweat and soften.
2
Stir in ginger, turmeric, cumin, cinnamon and chili flakes and sauté for another 1-2 minutes.
3
Add broth and lentils, reduce heat to medium low and simmer for 10-12 minutes until lentils have softened. Season with salt if desired.
4
Grate and juice lemon. Stir in just before serving.
5
Garnish bowls with chopped basil or cilantro, as desired.
