- 3 medium carrots
- 2 medium red onions
- 3 large cloves garlic
- 4 cups fresh cilantro
- 1 tablespoon olive oil or flaxseed oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cayenne pepper
- 2 cups mushroom broth
- 1 cup dried yellow lentils
- 1 teaspoon ground black pepper
- ½ cup lemon juice
Rinse, peel, and dice carrots and onions. Peel and mince garlic.
Rinse thoroughly and chop fresh cilantro.
In a medium-sized pot, add oil. Heat over medium-high heat. Add the carrots and onions until they are slightly cooked for about 10 minutes.
Add garlic, paprika, and cayenne pepper to pot. Stir and cook for 1 minute.
Add the mushroom broth to pot. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
In a colander, rinse the yellow lentils with cold water. Then add to pot and simmer for 30 minutes.
Add black pepper and lemon juice and stir.
Serve immediately and enjoy.