Red Lentil & Vegetable Soup

Ingredients:

1 cup red lentils

1 medium onion, coarsely chopped

2 tomatoes, coarsely chopped

1 chayote/chow-chow, coarsely chopped

1 carrot, coarsely chopped

1 cinnamon stick

2-3 whole cloves

1 tsp ground cardamom

1 tbsp paprika

1 tbsp parsley

Salt and pepper to taste

1 small lemon, juiced

3 cups water

Method: 

Wash the red lentils 4-5 times in cold water. Place the red lentils, onions, tomatoes, chayote, carrot, cinnamon stick, and whole cloves in the appropriate container with 3 cups of water and pressure cook for 2 whistles. Once the container returns to room temperature, discard the cinnamon stick and the cloves. Blend the mixture to a smooth consistency. Warm the mixture on low heat and season with cardamom, paprika, parsley, salt and pepper. Adjust soup consistency according to preference with more water. Add in lemon juice before serving. The soup will have a slightly creamy texture and is filling and nutritious. 

Serve with warm bread and butter, or with Avocado and Pink Radish Crostini (recipe above). Serves 6.