Ingredients

• 1 tablespoon coconut oil or ghee
• 2 large onions or leeks, white and pale-green parts only, chopped
• 5 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• Fine sea salt
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
• 1 small organic lemon, sliced
• 1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
• 4 cups / 1 liter vegetable broth
• Pure maple syrup or raw honey (optional)
• Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

Instructions

1. 1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. 2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. 3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.