| Preparation time | 10 min |
| Cooking Time | 55 min |
| Ready In | 1 h 5 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
1 tablespoon olive oil½ yellow onion, chopped3 cloves garlic, minced½ cup bell pepper, diced1 teaspoon kosher salt½ teaspoon freshly ground black pepper½ teaspoon ground cumin1 medium carrot, chopped3 cups of assorted veggies like: greens, okra3 cups broth8 ounces lentils, rinsed and drained2 tablespoons tomato paste1 head of cilantro, rough chopped2 tablespoons freshly squeezed lime juice1 teaspoon red chili flakes
Directions
- Heat the oil in a large stock pot over medium heat. Add the onions, garlic, bell pepper, salt, black pepper, and cumin and saute until the onions have softened.
- Stir in the carrots and saute for 5 minutes. Using a spatula, push the mixture to the edges of the pot. Add the vegetables and stir to combine.
- Add the broth, lentils and tomato paste and stir to combine.
- Cover and simmer for 50 minutes.
- Add the cilantro, lime juice and chili flakes and stir into the soup, then remove the pot from the heat.