Saturday, September 17, 2011

RECIPE: Healing Dahl Soup

It's that time of year again! The weather  is cooling, and I am starting to crave hot bowls of yummy goodness.

Late last week, I was feeling like I was coming down with something.  I made Turkey Veggie Soup, but I also made up a pot of what I have dubbed Healing Dahl Soup.  It's thicker than soup, but has a warming spiciness to it--and it contains many ingredients that are known for helping the immune system to fight illness.  Thankfully, my cold only lasted a few days this time!

Here's the recipe:

Healing Dahl Soup
1 medium onion, diced
4 cloves garlic, minced
1 tsp turmeric
1 1/2 tsp cumin
1 tsp ginger, freshly grated (fresh ginger can be hard to come by here, so I tend to get Organic Minced Ginger from The Ginger People--less waste, and it's not very expensive!)

2 TB veg oil (I used extra light olive oil)

1 cup red lentils, rinsed (other types will work)

4 cups water

3 TB lemon juice (I use Santa Cruz brand, since it's corn free)

1 tsp sea salt

1. Heat oil over medium heat in large frying or sauce pan.
2. Saute onion, garlic and spices together.
3. Add water and lentils and bring to a boil.
4. Reduce heat to low, cover and simmer until lentils are tender, about 45 minutes. Stir ever so often.
5. Remove cover, add lemon juice and simmer over low heat, stirring frequently, about 20 minutes or until lentils are mushy and thick. Add the salt.
6. Serve over rice, if desired. I generally serve it over brown rice.

Here's to Real Food!

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