December 4, 2012
You know my ongoing obsession with soup these days... So here's a family classic that I'm going to make today. It's nice and easy and warms your innards (though with the current temperature, you won't really need much warming up, but what the H - E - double hockey sticks). Red Lentil Soup 2 tsp coconut oil 1 1/2 tsp cumin 1/2 tsp ground coriander 1/4 tsp cayenne 1/4 tsp cinnamon 1 sm org. red pepper chopped 2 med org. carrots 900 ml org. chicken stock or org. veg stock 8oz red lentils washed & dry 1/8 tsp himalayan salt In a medium pot heat oil, add: cumin, cinnamon, coriander, cayenne - Stir for 50 seconds. Then add: red pepper, carrots - cook for 5 minutes. Then add: stock, lentils, salt, bring to boil, cover and simmer for 20 minutes. Transfer to blender and puree. Yummy-yum-yum.