Turkish-Style Red Lentil Soup with Mint

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Lentils are a great, and inexpensive, vegan staple food that are packed with protein and so easy to use. The delicate spices of this classic dish are what gives it its unique flair. More than your normal boring old lentil soup. Try this simple, yet exotic tasting, soup today.

1 cup red lentils

5 cups Water or Organic Vegetable Stock

1 Bay Leaf

One Large Ripe Tomato – chopped (do not used canned tomatoes, as they are toxic)

 

1/4 Cup Chopped Onion

3 Cloves Garlic

1/4 Cup Coconut Oil

1 teaspoon Dried Mint

1 teaspoon Paprika

1 Tablespoon Lemon Juice

1 teaspoon Cayenne Pepper or Tabasco Sauce (optional)

1 teaspoon Sea Salt

Garnish with Freshly Ground Black Pepper

Wash, Rinse and Soak Lentils. After lentils have soaked (I like to do it overnight, but these lentils are so small they don’t need that much soaking really), rinse the lentils again and add the fresh water (or vegetable stock) and bay leaf and let simmer for an hour.

In a separate pan saute the onion and garlic in the coconut oil. I like to use coconut oil because it can be on a high-heat without turning rancid/toxic. Once the onions begin to carmelize (turn brown) add the combination to the lentils.

After you add the onion and garlic, add all the other ingredients to the soup and simmer for another twenty minutes.  It’s important to sautee the onion and garlic in oil before adding to the soup, as the oil brings out the flavour more.  It’s also important to add the acidic ingredients (tomatoes, lemon juice, spices) to the soup after the lentils have cooked. Once the tomatoes have cooked into the soup it is done.

Enjoy. Serve with gratitude and compassion for all beings.