Triple Lentil Recovery Soup
Try this Triple Lentil Recovery Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tsp cumin
- 1 tsp extra virgin olive oil
- 4 garlic cloves minced
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/2 tsp coriander
- 1/2 cup dry red lentils
- 1 sweet onion chopped (~2 cups)
- 1 heaping cup chopped celery
- 5-6.5 cups vegetable broth depending on how thin/thick you want it
- 1/2 cup dry black beluga lentils
- 1 cup dry green/brown lentils
- kosher salt and pepper to taste (i used about 1/2 tsp salt)
- Carbohydrate 1.3416725 g
- Cholesterol 0 mg
- Fat 0.635987498909498 g
- Fiber 0.215249995231628 g
- Protein 0.27399375 g
- Saturated Fat 0.0852317498494234 g
- Serving Size 1 1 serving (4g)
- Sodium 1.16999999997819 mg
- Sugar 1.12642250476837 g
- Trans Fat 0.0338266249704692 g
- Calories 11 calories
In a large skillet or pot, add the oil and sauté the onion and garlic over low-medium heat for about 6-7 minutes.Add in the celery and sauté another few minutes. Stir in the spices and cook for another couple minutes on low.Now, rinse and drain the lentils and stir into skillet/pot. Add the broth and stir well. Increase heat and bring to a boil. Reduce heat to low, cover, a simmer until thick and lentils are cooked, about 45 minutes to an hour. Watch closely and stir frequently so it doesn’t stick to the pot. Add more broth to thin out if desired. You can also use an immersion blender to blend some of the soup a bit. I did this, but left it mostly chunky. Add salt and pepper to taste.
