Genevieve's Favorite Soup

2 tbsp coconut oil
or unrefined virgin olive oil or extra virgin olive oil
1 1/2 tsp cumin seed
1 1/2 mustard seeds
black or brown
1 whole onion
yellow or white, diced small
1 tbsp fresh ginger
2 tsp turmeric
2 tbsp ground cumin
1 pinch sea salt
1/2 cup magic mineral broth
see page 73, could also use organic vegetable broth
2 cups red lentils
rinsed well
7 1/2 cups magic mineral broth
see page 73, could also use organic vegetable broth
2 cups tomatoes
chopped, or one 14 ounce can of diced tomatoes, drained
1 stick cinnamon
1/4 tsp sea salt
1 tsp lime juice
freshly squeezed
1/2 tsp maple syrup
1/4 cup fresh cilantro or mint
finely chopped for garnish
This was one of Genevieve’s favorites. I usually make it for myself either chunky or half puréed.
She liked it as smooth soup.
Heat the coconut oil in a soup pot over medium heat.
Add the cumin and mustard seeds and sauté until they begin to pop.
Then quickly add the onion, ginger, turmeric, ground cumin, and pinch of salt and sauté for 2 minutes more.
Pour in 1/2 cup of the broth to deglaze the pot. Cook until the liquid is reduced by half.
Add the red lentils and stir in well.
Add the remaining 7 1/2 cups broth, the tomatoes, and the cinnamon stick. Bring to a boil over high heat, then lower the heat, cover and simmer for about 30 minutes, until tender.
Add another 1/4 teaspoon of salt and simmer, for another 5 minutes.
Remove the cinnamon stick and stir in the lime juice and maple syrup.
If you want it smooth, blend in the pot with an immersion blender or transfer to a blender until smooth, adding broth or water if a thinner soup is desired.
Gently re-heat the soup in the pot. Serve garnished with the chopped cilantro.
source: Reprinted with permission from The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

calories: 365
total fat: 7 g (4.1 g saturated, 0.6 g monounsaturated)
carbohydrates: 58 g
protein: 20 g
fiber: 14 g
sodium: 300 mg