Leek and Lentil Soup

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Summer rain pours down on and off all day long. A great day to stay in and make soup. Lentils, herbs and spices create a satisfying broth without oil or salt. Kelp powder is used in place of salt. It has a salty flavor and natural plant iodine. Enjoy al fresco, like we do on our terrace while we watch the rain fall. Serve with Kasha & Onions.

1 cup red lentils
1 medium leek
4 medium carrots (peel only if not organic)
3 celery stalks
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried dill
2 teaspoons turmeric
1/2 teaspoon Madras curry powder
1/2 teaspoon dried mustard powder
1/2 teaspoon dried kelp powder
8 cups water

1. Slice the leek lengthwise, open up and wash thoroughly. Leeks often have hidden bits of soil between the leaves. Coarse chop the entire leek, white and green parts into 1/2 inch wide pieces.
2. Chop carrots and celery in 1/4 inch wide chunks.
3. In a large stock pot on medium high heat, toast the turmeric and curry powder for about a minute, stirring frequently. Add in all the remaining ingredients – vegetables, lentils, herbs and water. Stir and cover. Let cook, stirring occasionally, until lentils are soft, about 30 minutes. Makes 4 meal-sized bowls of soup or 8 cups.

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