Prep time: 10 minutes

Cooking time: 30 minutes

Yields: 4 people

 

Ingredients:

• 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

 

Directions:

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.