Ingredients:

• 6 cups Vegetable Broth or 3-4 Tablespoons Dr. Fuhrman VegiZest mixed w/ water
• 1 1/2 cups finely chopped onion (1 large onion)
• 3 cloves garlic, minced
• 1 1/2-2 cups chopped carrots, halved lengthwise and sliced crosswise
• 1 1/2 cups red lentils, rinsed and drained
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Freshly ground black pepper
• Fresh cilantro
• Fresh Lemon

Directions:

1. In a medium saucepan, add 6 cups of water and stir in VegiZest and Swiss Bouillon. Add chopped onion, garlic, coriander, paprika and fresh ground pepper. Bring to a boil, stirring occasionally to break up any chunky seasonings.
   
2. Boil gently uncovered for five minutes. Add chopped carrot and red lentils. Reduce to simmer and cook uncovered for 15 minutes. Cover and cook for an additional 15 minutes until lentils are thoroughly cooked and soup is thickened. Stir often to prevent sticking to the bottom of your pan. Garnish with fresh chopped cilantro and fresh lemon.
3. Enjoy!

Source: Virtually Vegan Mama

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