Page 28 - September Edition

Cooking for Healing

Lemony Lentil

Soup

Stephanie Davidian

Lentils are a powerhouse high in fiber, B vitamins, protein, and iron. They are also low in
fat. This hearty soup is packed with extra nutrients from the spinach or kale, garlic, onions,
carrots, and lemon. As summer turns to fall, this soup may just become your go-to!

Ingredients One half teaspoon ground coriander
One teaspoon ground cumin
Two cups lentils, rinsed One half teaspoon ground turmeric
One medium onion, chopped Two tablespoons olive oil
Two large carrots, chopped Eight cups chicken or vegetable broth
Three cloves minced garlic Two cups shredded kale or spinach

One or wo lemons
One fourth cup chopped fresh herbs like
parsley or dill
One half teaspoon black pepper
Sea salt, to taste

Instructions

Heat the oil in a larg pot. Sautee the onions and

carrot until they are softened. Add the garlic,
cumin, coriander, black pepper, and turmeric.

Add the broth and lentils Bring everything to
a boil, then taste for salt. Reduce the heat, and
simmer for about 35 minutes.

Add the kale or spinach and cook uncovered
for another five minutes. Turn off the heat and
Subscribe Free stir in the juice of half a lemon and the herbs.
Taste for any more salt or lemon.

Enjoy!
28 myindigosun.com