- 5 cups water
- 1 cup dried red lentils
- 2 cups onions, chopped
- 2 cups potatoes, chopped
- 8 cloves garlic, peeled and left whole
- 1 tablespoon canola oil
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/3 cup fresh cilantro, chopped
- 3 tablespoons fresh lemon juice
- salt and pepper
Preparation - Add the first 5 ingredients to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- Take pot from stove burner and set aside.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
- Set spice mixture aside for 1 minute to cool.
- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
- Add in lemon juice; stir to combine.
- Rewarm soup in soup pot; season if needed with salt/pepper.
Adapted from www.vegkitchen.com - 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 3 1/2 ounces red lentils, washed
- 1 tablespoon cumin powder
- 1 vegetable bouillon cube
- 1 tsp turmeric powder
- 1 tablespoon coriander powder
- 3 1/2 ounces diced tomatoes (Muir Glen Organic Fire Roasted Diced Tomatoes)
- 2 tablespoons lemon juice
- Salt and freshly ground pepper to taste
Preparation- Heat oil in a pan, saute onion, chilies, ginger, garlic for 2 minutes. Stir in lentils and 2 cups of water, soup cube and bring to boil. Reduce heat, boil stirring occasionally for 20 to 30 minutes until lentils are soft.
- Add tomatoes, ground coriander, cumin, turmeric, salt and pepper to taste cook stirring. Turn off heat and mix lemon juice.
- Serve soup in bowls and garnish with chopped coriander and green chilies.
Adapted from www.whfoods.com - 1 cup brown or green lentils, washed
- 4 cups + 1 tablespooon vegetable broth
- 1 medium onion, chopped
- 3 medium cloves garlic, chopped
- 2 medium carrots, diced into 1/4-inch pieces
- 2 medium celery stalks, chopped into 1/4-inch pieces
- 2 cups finely chopped kale
- 2 teaspoons curry powder
- 1 15 oz. can diced tomatoes, do not drain (Muir Glen Organic Fire Roasted Diced Tomatoes)
- 3 tablespoons fresh cilantro, chopped
Preparation - Rinse lentils in strainer and sort through, removing debris.
- Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
- Heat 1 TBS broth in medium soup pot. Healthy saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
- Add garlic, carrots, and celery. Continue to saute for another couple of minutes. Add curry powder and mix to bring out its flavor.
- Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 10 minutes. Add kale and simmer for another 10 minutes. Add cilantro and season with salt and pepper to taste.
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