Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp / 15 ml | olive oil |
| 2 cups / 500 ml | chopped onion |
| 2 | cloves garlic, crushed |
| 1 tbsp / 15 ml | grated fresh ginger root |
| 8 cups / 2 L | water |
| 1 cup / 250 ml | dried brown or green lentils, rinsed and picked over |
| 1 cup / 250 ml | chopped carrot |
| 1 can (28 oz/796 ml) | plum tomatoes |
| 3 tbsp / 45 ml | freshly squeezed lemon juice |
| 1 tsp / 5 ml | coarse sea salt, or to taste |
| 1 tsp / 5 ml | turmeric |
| 1/8 tsp / 0.5 ml | cayenne pepper, to to taste |
| 1/8 tsp / 0.5 ml | cinnamon |
| freshly ground pepper, to taste |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 8 to 10 minutes. Add garlic and ginger root; sauté another minute.
Add water, lentils, carrots, tomatoes, salt, turmeric, cayenne pepper, cinnamon and pepper. Cover and bring to a boil, reduce heat and simmer for 45 minutes.
Remove from heat. Stir in the lemon juice. Purée using a hand blender until carrots and lentils are a uniformly creamy consistency.
Serves 8.
Nutrition Facts
| Serving Size | Per 1.5 cup (375 ml) serving |
| Calories | 141 |
| Cholesterol | 0 |
| Carbohydrates | 24 |
| Fiber | 5 |
| Protein | 8 |
| Fat | 2 |
| Saturated Fat | 0 |
| Trans Fat | 0 |
| Sodium | 458 |
Source: Leslie Beck's Healthy Kitchen