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Lentil Masala Soup

Lentil Masala Soup

Recipe by Doug DiPasquale, Holistic Nutritionist

The lentil is among the healthiest of the legumes and is a staple of many cultures. It is high in the B vitamins, molybdenum, calcium, potassium, iron and zinc.

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Ingredients

3
cup Dried lentils (brown or green), soaked for 3 hours and rinsed
2
Cooking onions, diced
2
Stalks of celery, diced
3
Carrots (unpeeled), diced
4
Cloves of garlic, peeled and minced
2
Tbsp Garam Masala seasoning (preferably free trade organic)
2
Tbsp Organic olive oil
1
can Small can of organic tomato paste
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
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Directions

Step 1

Heat a 10L pot on the stove top on medium-high heat. Once hot add olive oil, onions, carrots (unpeeled) and celery, stirring frequently.

Step 2

When vegetables have begun to brown (about 5 minutes), add Garam Masala, allowing it to toast on the bottom of the pot. Stir well.

Step 3

After a minute or so, stir in tomato paste, again allowing it to cook on the vegetables. Add a little water to the bottom of the pan to keep the spices from burning. Add garlic, lentils, salt and pepper.

Step 4

Add enough water so that it is about two inches from the top of the pot. Bring to a boil, stirring occasionally.

Step 5

Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and occasionally checking the doneness of the lentils. When lentils are tender remove pot from heat.

Step 6

Add more unrefined sea salt or spices if needed.

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