Anyone who knows me, knows that I am absolutely TERRIBLE at writing down recipes. But I'll give you a general idea so you can run with it and make this soup your own. I believe the best dishes turn out when you put your heart into it and let your senses tell you what to do.
1 cup mini brown lentils, soaked (I sprouted mine for an extra energy punch)
1 tablespoon olive oil
2 stalks celery
3 cloves garlic
2 medium sized carrots
1 large potato
1-2 medium tomatoes
2 tsp lemon juice
1/2 tsp sage
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
sea salt to taste
crushed black pepper
dash savory (if you have it)
dash cayenne pepper
The spices I used are dried. 1/2 tsp of each spice may not be enough, but start with that. I think I had closer to 1 tsp (or more), but I don't measure things, so it's hard to say. You can always add spices as you need to.
Making the Soup
- Soak lentils overnight; rinse.
- Chop celery, onions, and garlic; set aside.
- Peel and chop carrots and potatoes; set aside.
- Place 1 tbsp olive oil in wok and heat until a drop of water sizzles in it.
- Toss in celery, onions, and garlic, and sauté until tender.
- Add carrots and potato and continue to sauté.
- While the veggies are cooking, chop up your tomatoes and throw them in!
- Add lemon juice
- Stir in lentils and enough filtered water to cover them.
- Throw in spices, salt and pepper.
- Add water (if you want more broth) and spices as necessary.
- Cover (if you have a cover) and cook on medium-low until lentils are tender.
- Serve with fresh flat bread and enjoy!
Note: I used a wok, because that's what I have. You can use whatever pot you have. Although, I actually have fallen in love with my wok's soup making skills.