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Four Corners Lentil Soup

['1 tablespoon coconut oil or ghee', '2 large onions or leeks, white and pale-green parts only, chopped', '5 garlic cloves, minced', '1 tablespoon minced fresh ginger', 'Fine sea salt', '1 tablespoon ground cumin', '1/4 teaspoon cayenne pepper, or more to taste', '1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped', '1 small organic lemon, sliced', '1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)', '4 cups / 1 liter vegetable broth', 'Pure maple syrup or raw honey (optional)', 'Fresh cilantro leaves', 'sliced spring onions', 'or flat-leaf parsley leaves', 'for garnish']

1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.

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