Recipe – Lentil Soup

Prep Time

20 minutes

Cooking Time

35 minutes

Yields

4 servings

Ingredients

• 2 tablespoonss olive oil
• 4 garlic cloves, minced
• 1 large onion, chopped
• 4 carrots, sliced
• 4 stalks celery, chopped
• 3 cups vegetable broth or water
• 3 Tblsp Bragg’s Amino Acids (from Mother’s) (less if there’s salt in the vegetable broth)
• 8 oz red lentils
• 2 Tblsp ground cumin
• 2 Tblsp oregano
• 1 Tblsp cinnamon (Ceylon)
• 1/4 teaspoon cayenne pepper (more if you like it spicier)
• 1/4 cup chopped cilantro
• Smoked African Pepper (Trader Joe’s) or regular pepper to taste
• Juice of 1 lemon

Directions

1. Heat olive oil in a skillet over medium heat.
2. Stir in garlic and onion, carrots and celery.
3. Cook until the onion has softened and turned translucent, about 3 – 5 minutes.
4. Add lentils and vegetable broth, amino acids and a splash of red wine or balsamic vinegar.
5. Add cumin, cayenne, oregano, cinnamon and pepper
6. Simmer until the lentils and vegetables are tender, about 30 minutes.
7. If desired, puree the soup with a stick blender until smooth.
8. Stir in cilantro and lemon juice before serving.