Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Green Lentil Soup

Green Lentil Soup

Submitted by: dlife
Source: dLife

8 ounces/1 cup green lentils
5 tablespoons extra virgin olive oil
3 onions, finely chopped
2 garlic cloves, finely sliced
2 teaspoons cumin seeds, crushed
1/4 teaspoon ground turmeric
2 1/2 cups water
salt and ground black pepper
2 tablespoons roughly choppped fresh cilantro, to garnish

Place the lentils in a pan and cover with cold water. Boil 10 minutes and drain.

Heat 2 tablespoons of the oil and fry two-thirds, of the onions along with the garlic, cumin and turmeric for 3 minutes.

Add the lentils, stock and water. Bring to boil, reduce the heat, cover and simmer for 30 minutes (until lentils are soft).

Heat the remaining oil and fry the rest of the onion until golden brown, stir frequently.

Lightly mash lentils with a potato masher and make the soup pulpy in texture. Reheat gently and season with salt and freshly ground black pepper to taste.

Pour the soup into warm bowls. Stir in fresh cilantro into the fried onion and sprinkle over the soup to garnish.

Lentils do not need to be soaked before cooking.


Recipe adapted for Green Diet from