Red Lentil Soup

Prep Time: 10  Cooking Time: 30  Yields: 4


1 tablespoon olive oil
1/2 small onion, diced
1/2 teaspoon cumin powder
1 carrot, rustic cut
1 burdock root, rustic cut
1 cup red lentils
4-5 cups water or stock
A few splashes umeboshi vinegar


1.     Heat oil in a deep pot.

2.     Add onion and sauté for 3 minutes.

3.     Add cumin and cook, stirring for 30 seconds.

4.     Add carrot and burdock and sauté for 3 minutes.

5.     Add lentils and water or stock and cook 20 minutes until lentils and roots are soft.

6.     Add a few splashes of umeboshi vinegar, stir and taste.