Lentil Soup. Is there anything better?

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Saute in a soup-pot or pressure cooker:

  • Ghee, Butter or Coconut Oil, 2 Tablespoons
  • Garlic,  4-7 cloves
  • Onion,  1 large
  • Ginger,   1″ knob, grated
  • Turmeric,  1 Tablespoon
  • Cumin,  1-2 tsp
  • Cinnamon,  1/2 tsp.

Add:

  • Broth or Water : 8-12 cups
  • Lentils, Red, Brown, French, whatever, 1-2 cups
  • Potato, 1 large, chopped
  • Carrots or Yam, 2 cups chopped
  • Tomatoes, canned or fresh, 3-4 cups
  • Celery, 2 stocks, chopped
  • Mushrooms (optional), 1 cup sliced
  • Freshly ground black pepper, 1 tsp
  • Himalayan salt to taste

Simmer for 40-60 minutes ’til done. Or bring to pressure in cooker and cook for 10 minutes, take off heat and let sit for 15 minutes. Gently mash vegetables with a potato masher or whisk to thicken the soup.

Add fresh squeeze of lemon, lime or a dollop of plain yogurt, and garnish with cilantro or parsley.

 

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