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1
Add olive oil to a large heavy soup pan over medium heat. Add chopped onions, carrot, salt, pepper and cook for 8 minutes until tender, stir occasionally.
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2
Add garlic and cook for 2 minutes, stir occasionally.
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3
While your veggies are cooking, sort and rinse lentils, set aside. I think that it is important to sort and rinse your lentils before you cook them. Sort the lentils to be sure there is not a stone mixed in. Rinse to get any dust or debris off.
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4
Add cumin, turmeric, coriander and onion powder to the cooked vegetables and stir for 1 minute until fragrant. Add water, lentils, bay leaves, vegetable bouillon, nutritional yeast, super veg and stir. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes.
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5
Take off the heat and add lemon juice, parsley, scallions, fresh dill and red pepper flakes.
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6
Serve with pita bread, naan or a baguette for a bit more bulk.
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7
*If you cannot find Super Veg, I would suggest using 1 TBSP of Mrs. Dash Original and 1/2 TSP of Salt. Super veg is a vegetable soup base that has salt, dehydrated vegetables (carrots, celery, parsley, onion), MSG, sugar, vegetable protein, spices. Vitamins (B1 & B2). I use it a lot in my cooking in small amounts because it can make things too salty.
