Turkish Lentil Soup
Lentils support upward rising energy of the liver. Luscious and mouthwatering, this soup is quick cooking and can be eaten cool as a side dish on a hot day. Seasoning soup with lemon juice or brown rice vinegar gives it a lift.
INGREDIENTS | SERVES 4
- ¼ cup onion, diced
- 1 clove garlic, crushed
- 1 teaspoon sesame oil
- ½ teaspoon dried sage
- ½ teaspoon cumin powder
- ½ teaspoon dried thyme
- 1 piece wakame, 3″ long, soaked
- 4 cups spring water
- 1 medium carrot, diced
- 1 cup red lentils
- Shoyu, to taste
- Lemon juice, to taste
- ¼ cup scallions, chopped
In a soup pan, sauté onion and garlic in oil with sage, cumin, and thyme until tender.
Slice wakame into thin strips. Add water, wakame, carrot, and lentils. Bring to a boil, remove foam, lower heat, and simmer until lentils are tender, about 40 minutes.
Add shoyu, to taste, and simmer for 5 more minutes.
Place all but 1 cup soup in a food processor or blender and blend briefly. Return blended soup to the pot with the reserved cup of soup.
Season to taste with more shoyu and lemon juice. Garnish with scallions.
PER SERVING Calories: 196 | Fat: 2g | Sodium: 44mg | Carbohydrate: 32g | Fiber: 8g | Protein: 14g
Hearty Soup: The Main Attraction
A hearty soup that is concentrated in flavor can serve as the main dish. If the soup is strong and thick like stew, design a lighter meal (sushi, lentil soup, and greens) around the soup. Likewise, a lighter meal, such as a quick lunch, can include a stronger soup or stew as the main course.
