SoupsJanuary 06, 2015
Calories
2215
Sodium
3817mg
159% DV
Fat
56g
87% DV
Protein
129g
259% DV
Carbs
345g
117% DV
Fiber
130g
520% DV
Detox Red Lentil Soup
31
•2 Tablespoons Hot Chili Sesame Oil (or coconut Oil)
•1 /4 Cup chopped, pitted Dates(either organic fresh or dried)
•3 tsp fresh minced Ginger
•3 cloves minced Garlic
•1/2 -1 tsp crushed Black Pepper
•4 fresh Pasilla peppers chopped small
•2 tsp Cumin powder
•1/4 tsp Cardamom powder
•1 tsp allspice
•1/2 fresh squeezed Lemon
•3 Tablespoons pumpkin seed
•1/4 Cup chopped walnuts
• Salt to taste
• 1 cup chopped Leeks (or onions)
• 1/2 cup chopped Celery
• 1 1/2 cup cooked red lentils
• 2 cup coarsely chopped kale, any variety
• 2 cup diced Carrots
• 2-4 cups Water or stock
•1 /4 Cup chopped, pitted Dates(either organic fresh or dried)
•3 tsp fresh minced Ginger
•3 cloves minced Garlic
•1/2 -1 tsp crushed Black Pepper
•4 fresh Pasilla peppers chopped small
•2 tsp Cumin powder
•1/4 tsp Cardamom powder
•1 tsp allspice
•1/2 fresh squeezed Lemon
•3 Tablespoons pumpkin seed
•1/4 Cup chopped walnuts
• Salt to taste
• 1 cup chopped Leeks (or onions)
• 1/2 cup chopped Celery
• 1 1/2 cup cooked red lentils
• 2 cup coarsely chopped kale, any variety
• 2 cup diced Carrots
• 2-4 cups Water or stock
Instructions
1.Place your lentils into a 3 quart pot with 4 cups of water. Boil and reduce heat to simmer until tender but not mushy.
2.In a medium stock pot on medium heat, add hot sesame oil and sauté' the chopped veggies along with all the other ingredients, except kale, fresh peppers and lentils. Sauté' for 5-10 minutes. Add the kale and water to the mixture. Simmer a few minutes. Add the lentils and simmer until everything gets well incorporated.
3.Blend the soup mixture and your raw peppers in your blender to a soup like consistency. When ready to serve, garnish with parsley. Serve with tomatoes and avocado slices.
Nutritions
Calories
2215
Sodium
3817mg
159% DV
Fat
56g
87% DV
Protein
129g
259% DV
Carbs
345g
117% DV
Fiber
130g
520% DV
