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Spiced Lentil Soup (V, GF)

Serves 6
Prep Time: 15 minutes; Cook time: 45 minutes


Ingredients: 
  • 2 Tablespoon Olive Oil
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons mustard seeds
  • 1 yellow onion, diced small
  • 1 Tablespoon minced fresh ginger
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • salt
  • 2 cups chopped tomatoes (or 1 14.5 ounce can diced tomatoes, drained )
  • 8 cups vegetable broth
  • 2 cups dried red lentils, rinsed well
  • 1 cinnamon stick
  • 3 cups loosely packed spinach, chopped into 1" pieces
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon Grade B maple syrup
  • 1/4 cup finely chopped fresh cilantro
Instructions: 
  •  Heat the olive oil in a soup pot over medium heat. Add the cumin and mustard seeds and saute until they begin to pop.
  • Add onion, ginger, turmeric, cumin and salt and saute for about 3 minutes.
  • Add tomatoes and 1/4 teaspoon of salt and saute for 2 minutes. 
  • Add the lentils and stir well, then add the broth and cinnamon stick. 
  • Increase heat to high and bring to a boil, then decrease heat to low, cover, and simmer until lentils are tender (about 30 minutes).
  • Remove the cinnamon stick. Add 1/4 teaspoon salt, spinach, lime juice, maple syrup and cilantro and cook for 5 more minutes. 
  • Serve. Will keep in the refrigerator for 5 days or the freezer for 2 months. 

Nutrition Info Per Serving: 
Calories 176.4
Total Fat 5.8 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.8 g
Cholesterol 0.0 mg
Sodium 1,468.8 mg
Potassium 541.7 mg
Total Carbohydrate 24.6 g
Dietary Fiber 7.4 g
Sugars 5.3 g
Protein 7.9 g
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