Mix the hot water or vegetable stock with the saffron threads and set aside.
Heat up a soup pot over medium low flame. Add the chopped onion with a drizzle of olive oil and a pinch of sea salt. Sautee for 3 minutes then stir in the carrots. Sautee together for another 5 minutes then stir in the garlic, red pepper flakes, cumin and chili powder.
Add the lentils, lemon peel and thyme and give everything a good stir. Pour in the saffron stock and bring to a simmer. Cook for 15 to 20 minutes until the lentils are cooked through.
Taste and adjust seasonings with the sea salt to your taste. Remove from heat and discard the thyme sprigs and lemon peel. Add the turmeric and using an immersion blender puree about half the soup just to give it a nice rustic texture. For an extra creamy texture use a powerful blender and puree the soup until silky smooth. (Totally optional but suggested.)
Squeeze in the juice from half the lemon and serve hot garnished with the micro-greens and the remaining lemon wedges on the side. Alternatively you can add a handful of dark leafy greens like spinach, kale, mustard greens or swiss chard and allow them to wilt in the last couple of minutes of cooking.
WFPB + Plantricious
To make the recipe compliant make sure to sautee in water and omit the use of any oil in the recipe.
Lentils need No pre-soaking and are usually done in 15 to 25 minutes depending on the variety. Red lentils seem to cook the fastest 15-20 minutes.
A cup of lentils contains about 18 grams of protein and 16 grams of fiber, they are also a great source of folate and minerals.
Unlike beans, lentils do not contains sulfur so they don't produce gas.