Simply Delicious Lentil, Garlic and Lemon Soup
This is a great soup: Nourishing, easy, cleansing and spicy!
With lemon, cayenne and loads of garlic, this is a spicy number. It’s also creamy, rich in flavor and nutritious.
Lentil and garlic soup can be made in 30 minutes. All it is is carrots, celery, onion, garlic, potato, lentils lemon and a few spices.
I make this now on a regular basis. It’s an anti-inflammatoroy soup that’s high in good complex carbs and easily digestible.
Tip: You’re going to add whole lemon halves to this recipe (peel and all). Be sure to use organic lemon, or remove the peel with a knife leaving on the white skin.
Lentil, Garlic and Lemon Soup Recipe
- 3 tbsp olive oil
- 1/2 an onion
- 1 big celery stick
- 1 big carrot
- 6 garlic cloves
- 1/2 a potato peeled and diced
- 1/2 cup red lentils
- 1 cup vegetable broth
- 1/2 cup Mediterranean Seawater
- 2 cups water (for extra hydration if it gets too dry)
- 2 bay leaves
- 1 organic lemon halved (brushed clean, peel on)
- 1 tsp cumin
- 1 tsp cayenne
First put a pan on the stove on medium heat. Add olive oil, diced onion, chopped celery, chopped carrot and garlic (whole garlic is fine).
Stir and let this mixture soften — about 5-8 minutes.
Next, add 1/2 cup of lentils and all the liquid. Keep 1 cup of the water for pouring in later.
Bring ingredients to a boil, then allow to simmer for 30 minutes.
Then, add the two lemon halves (remove visible seeds) to the pan along with the bay leaves and stir in. Let this sit for 10 minutes.
Remove the bay leaves and squeeze in the remaining lemon. Stir in cumin and cayenne.
Turn off heat and remove pan from element. Allow to cool just a bit, then blend in a food processor.
Serve with cilantro and a sprinkling of cayenne.
Enjoy! Let me know what you think i the comments.
For the premium specialty ingredients, I shopped Mediterranean Seawater on Treatmo App on iTunes along with the olive oil.