I must be in a soup mood these days, and my stepdaughters absolutely love this soup, which is also balancing for fall.
Red Lentil Soup
- 1 onion chopped finely
- Carrots – two or tree, chopped small (same amount as onion)
- Celery – 2 stalks chopped
- One cup red lentils, rinsed well
- ½ teaspoon tumeric
- 1 teaspoon cumin powder
- 1 ½ teaspoons coriander powder
Saute onions in ghee or oil (olive or coconut oil okay) then add the tumeric, cumin and coriander. Add the carrots and celery next.
Add the lentils and 4 cups of vegetable broth, or 4 cups of water and a vegetable stock cube instead of the veggie broth.
In a pressure cooker, bring to pressure, then simmer for 20 minutes. (Can you tell, I love to cook with pressure cookers! More on that later)
If you don’t have a pressure cooker, cook for about 45 minutes (or until the red lentils to become tender.)
Blend until smooth (with blender or hand puree tool) and squeeze in a bit of lemon or lime juice.
Serve with some warm steamed veggies, and a piece of gluten-free non-yeasted bread slathered with ghee and you have a tasty Ayurvedic meal.