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Lentil Soup #4




Source of Recipe


link


Recipe Introduction


A comforting, thick soup--sweet with an underlying spicy flavor. Serve with a crisp, fresh salad
and a chunk of whole grain bread and you have created the perfect light meal.


Recipe Link: http://www.christinacooks.com/recipes/s/spicylentilsoup.html

List of Ingredients




Lentil Soup #4

extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 small yellow onion, diced
sea salt
1 carrot, diced
1 small sweet potato, diced
1 small dried red chili, crushed
1 teaspoon ground cumin
1 teaspoon tumeric
1 cup green or brown lentils, sorted, rinsed well
1 bay leaf
4-5 cups spring or filtered water
2 teaspoons white miso, (salty Asian flavoring, found
...in ethnic section of grocery stores)
2-3 sprigs fresh basil, finely minced, for garnish

Place a small amount of oil in a soup pot, with garlic
and onions and turn heat to medium. When the onions
begin to sizzle, add a pinch of sea salt and saute for
2 minutes. Add carrot and sweet potato, another
pinch of salt and saute until shiny with oil. Add chili,
cumin and tumeric and stir well. Add lentils, bay leaf
and water, cover and bring to a boil. Reduce heat to
low and cook until lentils are quite soft, about 45
minutes. Remove a small amount of broth, dissolve miso
and stir back into soup. Remove bay leaf and simmer
soup, uncovered for 3-4 minutes. Stir basil into soup
and serve immediately. Makes 5-6 servings.

Recipe