Lemony Red Lentil Soup W/ Tahini Drizzle

badmanners.com

Marissa J.

1 tablespoon olive or coconut oil

1 small yellow onion, chopped (about 3 cups)

1 fist-sized russet potato, chopped about the size of some dice

1 carrot, chopped

2 cloves of garlic, minced

1 teaspoon ground coriander*

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon salt

2 cups rinsed, dry red lentils

6 cups vegetable broth

½ teaspoon lemon zest

1 tablespoon lemon juice

½ cup chopped, fresh cilantro (optional)

subheading: Tahini Cream Drizzle:

½ cup tahini

2 tablespoons lemon juice

3 tablespoon unsweetened nondairy milk

1 clove of garlic, grated

2 to 3 teaspoons maple syrup

¼ teaspoon salt

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