cookware
- soup pot with lid
- immersion blender
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