Red Lentil Soup Recipe
Yummy, light soup-easy to make and an easily digested source of protein.

In small pot, sauté until onions are golden (approximately 5 minutes):
    3 tablespoons canola oil
    3/4 cup onion, minced
    2 cloves garlic, peeled and minced

Add and sauté for 3 more minutes:
    2 medium carrots, peeled and cut into quarter rounds
    2 celery stalks, cut into diagonals

Add:
    1 cup red lentils (rinsed 3 times)
    11/2 teaspoons powdered cumin
    1 teaspoon ground coriander
    1/4 teaspoon turmeric
    4 cups water

Bring to a boil, lower heat and simmer for approximately 40 minutes. Stir frequently and use a flame diffuser to avoid burning. Cool for 10 minutes. Add:
    2 tablespoons tamari
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 pinch cayenne

Purée in a food processor or with a hand blender. Serve warm.

Serving idea: Serve with Seasoned Spinach Salad and Rye Bread.

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