Page 31 - 2019TOHCookbook

SAFA | UPPER BROOKVILLE, NY | SERVES 6-8
This soup hits the spot on cold winter days and the spices kick up the taste a notch! It’s healthy, nutritious, filling and gluten-free! Pair it with some olive oil-grilled slices of bread and you’ve got yourself a great delicious meal.
INGREDIENTS
2 cups red split lentils
1⁄4 cup short grain rice, optional
1 cup onions, chopped
1⁄2 cup leeks, chopped
1 cup carrots, diced
1⁄2 cup potatoes, peeled and diced Juice of one lemon
INSTRUCTIONS
1⁄2 tsp. turmeric powder
1⁄2 tsp. curry powder
1⁄2 tsp. ground cumin
1⁄2 cup finely chopped parsley, optional 2 tbsp. olive oil or coconut oil
Salt and pepper to taste
8 cups of water (may need more)
1. Rinse lentils, rice with warm water, and set aside.
2. Heat oil in a large pot over medium-high heat; add leeks, onions, and sauté for 1-2 minutes.
Add potatoes, carrots, turmeric, curry and cumin and sauté for a couple of minutes before adding the lentils, rice and salt; stir for a minute or so before adding the water. Bring to a boil, reduce heat to low, cover and simmer until very tender, about 20-25 minutes, stirring occasionally to prevent scorching. You might need to add more water if soup is very thick.
3. Let soup cool off before pureeing it, using a hand-held immersion blender (exercise caution if using a food processor or a regular blender to puree hot fluids).
4. Add lemon juice, chopped parsley to the soup, and adjust the seasoning before serving. Bon Appétit! Note: Soup may thicken when it gets cold, so just add some water if needed.
25
CREAMY MIDDLE EASTERN LENTIL SOUP