Red Lentil and Carrot Soup with Lemon

Red Lentil and Carrot Soup with Lemon

1 diced onion
1 tbs olive oil
4 carrots peeled and diced
2 stalks celery diced
2 cloves of garlic minced
1 tbs tomato paste
1 tsp cumin
8 twists of black pepper
1 cup of red lentils picked through and rinsed
⅛ cup of uncooked basmati rice
8 cups of vegetable stock
1 half lemon sliced into 4 pieces
2 tbs minced parsley

View the full recipe at Green Valley Kitchen →