FOOD 1st November 2017

Eating for the Fall –
Lentil Soup


As ‘Hotumn’ took most of us by (pleasant) surprise in NYC, I finally awoke to temperatures in the mid-40’s today. Fall has finally arrived, which means more baking, more pumpkin pie, and more soup.

There is something very soothing about the latter, and as a hearty meal, soup is a win-win for the mind, body and soul.  My personal favorite is lentil soup, the way my mom makes it. Flavored delicately with turmeric (anti-inflammatory benefits), and garnished with cilantro, it’s a staple in my recipe book, which is why I want to share it with you.

Ingredients (for two servings)

1/8 cup of yellow lentils (also known as mung dal)

1/8 cup red lentils

1/3 red onion – thinly diced (use an electric chopper if you have one)

1 garlic clove – thinly diced (use an electric chopper if you have one)

1 tsp salt

1 tsp black pepper

1 tsp ground cumin powder

1 tsp turmeric powder

2 tbsp butter (or coconut/olive oil for vegan alternative)

Cilantro (5 stems, using only the leaves)

Make it

  1. Combine the lentils in a bowl and drain in water to clean. Rinse out the water and pour lentils in a saucepan
  2. Cover with 2 cups of water and place on a medium heat for 15 minutes, then turn off
  3. Melt 1.5 tbsp of butter into a separate saucepan, adding the chopped garlic and onion
  4. Allow garlic and onion to turn golden brown, then add salt, pepper and ground cumin – leave for 10 minutes on a low heat
  5. Pour lentils into above pan and add turmeric and cilantro. Add more water to the mix – enough to generously cover lentils
  6. Cook for a further 15 minutes on a medium heat
  7. Pour into a bowl, and add remaining 1/2 tbsp butter, and serve with your choice of naan bread, or crackers