red lentil soup

September 25, 2011

this soup is so good, so nourishing and so simple (and frugal!).

my friend, jessica, shared the recipe a few years ago. she was inspired from the cookbook, feeding the whole family (a must-have!). i took her recipe and adjusted it based on what i had on hand last night. i served it with some whole grain, sprouted bread plus some grapes on the side and it was delish.

red lentil soup:

:: saute 1/2 diced onion and a few spoonfuls of minced garlic, in extra virgin olive oil (or coconut oil) until soft and brown

:: add generous amounts of turmeric and cumin; add a dash of cayenne

:: stir constantly for about 2 minutes

:: add a can of diced tomatoes with juice; 1 cup red lentils; 4 c liquid (i used water last night b/c i had no chicken stock); 3 diced carrots; 1 diced celery stalk; 1 diced large zucchini.

:: stir, cover and simmer for about 30 minutes.

:: add real sea salt to flavor once cooked.



5 Responses to “red lentil soup”

  1. jaw123456 Says:

    This sounds like a GREAT combination! I love the spices and the creamy consistency of red lentils. Isn’t it amazing how flavorful that soup is even with water? Yum!

  2. jani Says:

    I love lentils… I’ll have to try this.

    Your site looks different. Very nice. 🙂

  3. Leaves Heal Says:

    Hmmm… this sounds good! …might have to alter it to fit what we have around here, too… sprouted Anasazi beans in place of the lentils; under-ripe, stewed plums in place of the tomatoes… I’m off to soak some beans… thank you!

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