Categories: Soup

Ingredients

• 1 1/2 bags of red lentils
• 5 jumbo carrots
• 3 fennel bulbs
• 3 onions
• 1 head of celery
• 2 qts cleaned cilantro leaves and stems
• 1/4 qt of chopped garlic
• 1/4 qt of chopped ginger
• 1/4 qt of ground cumin
• 1/4 qt of ground coriander
• Salt and pepper
• Oil
• Water

Directions

1. Using a food processor, chop all vegetables, ginger and garlic.

2. In a large pot, heat the coriander and cumin. Once the spices are bloomed (heated, amplifying the flavor), add the vegetables and chopped cilantro stems and cook on low heat until soft. Pour in the red lentils and allow them to toast slightly as you mix in with the veggies. Add salt and pepper. Cover with water and cook on medium heat, stirring frequently.

3. As the lentils absorb the water, add just enough to re-cover the contents.

4. Cook until lentils turn yellow and soft, then add cilantro leaves and puree your mix until smooth. Heat soup and serve.

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