Lucy’s Middle Eastern Lentil Soup
- 8 cups chicken stock
- 2 cups red lentils
- 3 tablespoons coconut or avocado oil
- 1 medium carrot, small dice
- 1 large onion, finely diced
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2-1 teaspoon turmeric
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh lemon juice
- Wash and drain lentils.
- In a large pot, bring chicken stock and lentils to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- 5 minutes before time, heat oil in a skillet over medium heat. Stir in garlic, carrot and onion, and cook until the onion and carrots have softened, and onions turned translucent, about 3-5 minutes.
- Stir in cumin, cayenne, and turmeric until well mixed.
- When 20 minutes are up, stir in onion, carrot and spice mix into the lentils. Continue simmering until the lentils are tender, about 15 minutes.
- (optional step) Carefully puree half the soup.
- Stir in parsley and lemon juice before serving. Serve hot with pita bread
- Use avocado or coconut oil for cooking. Use olive oil only for dressing.
- Make sure animal protein is free-range, grass-fed and organic.
- Eggs should also only be free-range and organic.
- Use only Himalayan pink salt.