- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/4 cups dried red lentils
- 12 ounces canned diced tomatoes
- 6 cups vegetable stock or water
- 1 tablespoon lemon juice
- 1/4 cup chopped cilantro
- 2 teaspoons salt
In large soup pot, heat oil over medium heat. Sauté onions, garlic, red pepper flakes, cumin and coriander until onions are soft, about 5 minutes.
Sort and rinse lentils and add to pot along with tomatoes and vegetable stock. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender, about 40 minutes.
Before serving, stir in lemon juice, cilantro and salt.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member