Lentil soup with reduced sodium and increased flavors! A favorite for the winter season.
This particular recipe adds Turmeric and Cilantro, both are credited for their antibacterial healing properties, boosting the immune system and curing what ails you! Delicious!
- 1/4 cup Olive Oil
- 1 Carrot diced (not necessary to peel)
- 1 Celery halved and sliced
- 1 onion diced
- 2 garlic cloves minced
- 1/4-1/2 tsp red pepper flakes (or Cumin for a Middle Eastern flavor)
- *8 oz Dry Lentils (225g)
- **5-6 cups water
- 1 tsp Turmeric (optional)
- 2 Tbsp Chopped Cilantro (or torn leaves) or 1 Tbsp dry cilantro
- **1 tsp salt
*For 28 oz canned lentils; drain, rinse for 1 minute & add to recipe
** May substitute water with brand name “Imagine Low Sodium Broth”. FYI, the lentils may not need additional salt if using pre-made broth.
Over medium heat place a large sauce pan and add olive oil, diced carrot, celery, onion and minced garlic. Allow to saute` for 5 minutes. Reduce heat to low. Add red pepper flakes (or cumin) and dried lentils. Stir. Add water, the lentils will absorb about 1/3 of the water. Lentils should be monitored for additional water after 25 minutes and add another 1 cup if needed. Cover with a lid slightly cracked propped with a wooden spoon. Allow to simmer for a total of 30 minutes. Stir in Turmeric until well blended, about 20 seconds. Remove from heat and serve.
Ladle lentil soup into individual bowls, placing into center 1/2 tsp of chopped cilantro into each bowl.