Red Lentil Soup Recipe
Yummy, light soup-easy to make and an easily digested source of protein.
Preparation time: 15 minutes
In small pot, sauté until onions are golden (approximately 5 minutes):
3 tablespoons canola oil
3/4 cup onion, minced
2 cloves garlic, peeled and minced
Add and sauté for 3 more minutes:
2 medium carrots, peeled and cut into quarter rounds
2 celery stalks, cut into diagonals
1 cup red lentils (rinsed 3 times)
11/2 teaspoons powdered cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
4 cups water
Bring to a boil, lower heat and simmer for approximately 40 minutes. Stir frequently and use a flame diffuser to avoid burning. Cool for 10 minutes. Add:
2 tablespoons tamari
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne
Purée in a food processor or with a hand blender. Serve warm.
Serving idea: Serve with Seasoned Spinach Salad and Rye Bread.
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