Vegetarian Lemon Lentil Soup

Directions

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.
2. Add garlic and cook for 2 minutes, stir occasionally.
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.
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.
5. Take off the heat and add lemon juice, parsley, scallions, fresh dill and red pepper flakes.
6. Serve with pita bread, naan or a baguette for a bit more bulk.
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.