Preparation time – 15 minutes
Cooking time – 4 hours
Difficulty Level – Easy
1 tablespoon grassfed organic ghee
1 large white or yellow onion, chopped
4 cloves garlic, minced (about 4 teaspoons)
4 cups dry red lentils, rinsed and cleaned
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons smoked paprika
2 bay leaves
6 pints of vegetable stock (or water)
1 lemon, cut into wedges
Optional: 1 1/2 cups carrots or red bell peppers, peeled and chopped and 1 cup celery stalks chopped
1. In a medium pan heat ghee over medium heat. Add onion (if you choose to use carrots and celery add them now), stirring periodically, until onion starts to become translucent, about 5 minutes. Add garlic, cooking for another minute. Stir in cumin, cayenne, and paprika, and continue cooking for one more minute.
2. Place mixture along with vegetable stock (or water), bay leaves, lentils, and salt into slow cooker. Cook on low for around 4 hours. Every hour, stir soup and taste for seasoning and firmness. Adjust seasoning, consistency and cook time as needed. If necessary add more water or vegetable broth.
3. Once soup is done, remove and discard bay leaves. Serve with lemon wedges that can be squeezed right into the bowl. This is a great dish alongside a nice piece of warm crispy bread.
Enjoy sharing this recipe with friends and family and don't forget to try our tasty organic ghee!