Ingredients 1 cup vegetable stock (from a cube is also fine) 2 cups water 3 onions, chopped 3 garlic cloves, pressed or minced 1 cup red lentils, washed & drained 2 large tomatoes 2 tbsp tomato paste 1 pack 330 ml coconut cream (you can also coconut cream from a can, but I prefer from a pack) 1 bunch fresh parsley 1/2 bunch fresh lemon balm Juice of 2 lemons Pinch of black pepper Pinch of Himalaya salt Coconut oil How to 1. In a large stockpot, heat a little bit coconut oil over medium heat and sauté the onions and garlic. 2. After 5 minutes add the red lentils, tomatoes, parsley, lemon balm and cook this for another 10 minutes on medium heat. 3. Pour the vegetable broth in a stockpot and add all the dry ingredients, boil this for 5 minutes. 3. Add the tomato paste, coconut cream and 2 cups of water and let it boil for another 25 minutes on medium heat. 4. Pour the lemon juice and blend the soup with a hand blender till smooth and add water & Himalaya salt if needed. 5. Serve the soup with fresh parsley, extra lemon juice or anything you like & enjoy! Bon appétit!