Source: I Love Vegan | Serves: 4-6 | Time: 40 min
What I changed: replaced red chili with red pepper flakes.
1 onion, diced
2 cloves garlic, minced
1 tsp EVO
1 1/2 tsp salt
1/2 tsp cumin
1 tsp paprika
1 tsp red pepper flakes
Pinch of pepper
5 cups of water or broth
1 1/2 cup #lentils
1 15-oz can of diced #tomatoes.
1 #zucchini, grated
4 tbsp nutritional yeast
Cilantro, to serve
In a large pot, sweat onion and garlic in 1 tsp of oil until translucent.
Stir in salt, cumin, paprika, red pepper flakes, and a pinch of pepper, cook for 1 minute.
Add 5 cups of water and rinsed lentils, and bring to a boil.
Add 1 can of diced tomatoes. Simmer until lentils are tender (about 20 min), and then blend until smooth. I used an immersion blender.
Add grated zucchini and nutritional yeast. Simmer for 5-10 minutes, thin with water to desired consistency.
Serve with some fresh cilantro.