Four Corners Lentil Soup

Prep Time

Cooking Time

35 minutes


Serves 4


1 cup red lentils, rinsed and picked over

1 large onion, chopped

5 cloves garlic, minced

1 T ginger, minced

1 T ground cumin

1/4 tsp cayenne pepper

1 15 oz can of diced petite tomatoes

4 cups veggie stock

salt to taste

1 unwaxed organic lemon, sliced


Add a bit of water or veggie broth (about 1/4 cup) to a medium pot and saute' onions, garlic and ginger until soft, about 5 minutes.

Add spices and stir for another minute, until fragrant.

Add tomatoes, 3 slices of lemon, rinsed lentils and veggie stock. Stir well, cover and bring to a boil.

Reduced heat to simmer for about 30 minutes, or until lentils are soft.  Remove lemon slices before serving.


I usually make a double batch of this soup because it's yummy and I like having leftovers.

I started adding some chopped spinach at the end of cooking to get some extra greens in.

You can garnish with some cilantro, green onions, parsley or a slice of lemon.