Lentil Soup

When I need to make food, but don't feel like cooking, I make this soup.
If I have guests coming over, I make this soup.
If I want to lose some weight, I make this soup.
If I want a cleansing day to the body, I make this soup.
If it's a winter day and I want something warm, I make this soup.
And if everybody tells me it is gourmet and no one knows it takes 5 minutes to make, you should make this soup too!

The one secret that makes it so good is the GHEE!
You can buy it in health food stores.

Try to use all organic products if possible. 

 

WHAT YOU NEED

- 1 heaping tbsp ghee (clarified butter) or ¼ cup olive oil
- 1 large red or yellow onion, chopped
- 1 large garlic clove, crushed
- 1 large ripe tomato, cut into cubes
- 1 large potato, cut into cubes
- 1 cup of red lentils (organic)
- 6½ cups water (1.5 liter)
- 1 cilantro bunch, coarsely chopped

Spices:
- 1 heaping tbsp curry powder
- ½ tbsp ground cumin
- ½ tsp cayenne pepper or spicy paprika
- ½ tbsp salt (adjust to your taste)
- ¼ tsp black pepper 

For serving each soup bowl:
- 1 tbsp whole yogurt (I prefer goat yogurt)
- Some cilantro leaves
- 1 tsp lemon juice (optional)
- Drizzle of olive oil

HOW TO MAKE

Rinse the 1 cup of red lentils in water, drain and set aside.

On a cutting board, chop the onion, crush the garlic, cut the potato and tomato into cubes.

In a soup pot on a medium heat, add the tbsp of ghee, chopped onion, crushed garlic and the potato. Stir them together for 5 min.

Add the tomato and 1 cup of rinsed lentils. Mix well, add all the spices and mix again. Add the water, bring it to boil and lower the heat to medium low for another 35-40 mins. Stir occasionally. 

Add the chopped cilantro and cook it on medium heat for another 5 mins.

Serve each bowl with a tbsp of yogurt, some cilantro leaves, drizzle a few drops of lemon and olive oil and enjoy your healthy soup.