Ingredients:
1 tbsp Coconut oil
1 onion chopped
1 carrot sliced
2 celery stalks chopped with their dark leafy greens
1/2 tsp Cumin seeds or Cumin Powder
1/2 tsp mustard seed (optional)
6-10 bulbs of crushed or minced garlic
5 cups approx of low sodium organic vegetable broth
1 cup lentils (red, brown, or green)
1 tsp black pepper
1/2 – 1 tsp Turmeric
1/2 tsp Cardamon
1 tbsp Thyme
1 tsp better than bouillon mushroom
1 1/2 tsp of ginger (optional)
3 tbsp organic lemon juice
2 tsp dill weed
1/2 tsp to 1 tbsp of cayenne pepper (optional)
Directions:
Coat bottom of stock pot with coconut oil or another high flash point oil. Don’t use olive oil. Olive oil is only healthy raw.
Medium – high heat add onions, carrots, celery, cumin, mustard seed, and garlic. Let saute for five minutes; stirring frequently.
After sauteing for approximately five minutes, add vegetable broth, lentils, black pepper, turmeric, cardamon, and thyme. Reduce heat to a simmer for approximately 25 minutes if using brown or green lentils. Approximately 15 minutes if using red lentils.
Turn heat source off. Add better than bouillon mushroom, ginger (optional), lemon juice, dill weed, cayenne pepper (optional). Stir.
Serve and enjoy <3
-Tom
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