Why the name "Four Corners"? It's loved by people all over the world. From the streets of Singapore to Ontario, from the shores of Denmark to the deserts of the American Southwest, this soup has traveled to the four corners of the globe.
1 Tbs of coconut or other vegetable oil
2 large onions of leeks, white and pale green parts only, chopped
5 garlic cloves, minced
1 Tbs minced fresh ginger
fine sea sea
1/4 teaspoon cayenne pepper or more to taste
1 (15 ounce/400 g) can whole tomatoes, or 5 large fresh chopped tomatoes
1 small organic lemon, sliced
1 cup / 200 g red lentils, picked over and rinsed very well (soaked if possible)
4 cups / 1 liter vegetable broth
pure maple syrup or raw honey
fresh cilantro leaves, sliced spring onion, or flat-leaf parsley leaves, for garnish
1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and saute for 5 minutes until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.
*Red Lentil have a velvety texture and a delicate flavor. This makes them perfect for purees and soup because they fall apart when cooked. It's easy to add blended red lentils to soup to make them creamy without the cream (and the calories)! They are a slow-burning complex carbohydrate and can increase your energy by replenishing your iron stores.