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+ servings

Red Lentil Soup


  • 1 cup red lentils, picked over and rinsed very well
  • 1 Tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1 Tbsp minced ginger root
  • pinch each sea salt and freshly ground black pepper
  • 1 Tbsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 15 oz can fire-roasted tomatoes (or 4 large tomatoes, chopped)
  • 3 ½ cups Magic Mineral Broth (alternately, vegetable or chicken stock)
  • 1 lemon, sliced


  • cilantro
  • green onions, chopped (green and white parts)


  • Rinse the lentils well
  • Heat the oil in a medium pot, add the onions, garlic, and ginger; sauté until the onions are soft (~ 5 minutes)
  • Add a pinch of salt.
  • Add the cumin and cayenne pepper, and continue to cook for another minute or so, or until fragrant, stirring continuously
  • Add tomatoes, 3 slices of lemon, and the lentils, and broth. Stir well
  • Cover and bring to a boil.
  • Reduce the heat to low and simmer for about 30 minutes, or until the lentils are soft.
  • Squeeze in the rest of the lemon juice.
  • Serve hot topped with cilantro, green onions or parsley and a slice of lemon.