Spicy Lentil Soup
©2016 Anita Strawn de Ojeda
You may have seen those bright orange lentils in the bulk section of your favorite health-food store or co-op grocery and wondered how in the world to prepare them. Here’s a tasty answer that’s quick and easy (you can prepare it on the stove top or in a crock pot.
1 Tbs. olive oil
1/2 tsp. cumin seeds
1/2 white onion, diced small
2 jalapeños, chopped fine
4 cloves garlic, chopped fine
1/2 tsp. ginger powder
1/2 tsp. turmeric
2 tsp. salt (or more to taste)
1/4 c. fresh-squeezed lemon juice
2 cups orange lentils (picked over and rinsed)
2 1/2 lbs. sweet potatoes (I like the white-fleshed ones), peeled and cut into large chunks.
7 cups water
1 can of coconut milk (optional)
Crock Pot Method:
Turn the crock pot on high and add the oil and cumin seeds. Start chopping the the onions, garlic and jalapeños. Add each one to the crock pot in the order listed, and then add the spices. Cover with the lid and prepare the sweet potatoes (you can cut them into pretty big chunks (1″-2″). Add the lentil ands sweet potatoes and water (you may need slightly more water–make sure the lentil and sweet potatoes are covered). Cook on high for at least three hours.
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