Genevieve's Favorite Soup

ingredients
all
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
minced
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
cookware
This was one of Genevieve’s favorites. I usually make it for myself either chunky or half puréed.
She liked it as smooth soup.
1
Heat the coconut oil in a soup pot over medium heat.
2
Add the cumin and mustard seeds and sauté until they begin to pop.
3
Then quickly add the onion, ginger, turmeric, ground cumin, and pinch of salt and sauté for 2 minutes more.
4
Pour in 1/2 cup of the broth to deglaze the pot. Cook until the liquid is reduced by half.
5
Add the red lentils and stir in well.
6
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.
7
Add another 1/4 teaspoon of salt and simmer, for another 5 minutes.
8
Remove the cinnamon stick and stir in the lime juice and maple syrup.
9
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.
10
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