Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Red Lentil Soup

Prep Time: 10 minutes     Cooking Time: 30 minutes     Yields: 4 people



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


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.

BeansJennifer Patterson