Just Right Lentil Soup
For some reason it took me forever to master a lentil soup recipe that I loved. I'm not sure if my spices were off or if I just had a secret aversion to lentils. I tried 3 or 4 recipes and couldn't find a really tasty one... until now.
This has just the right level of spice with a touch of sweet. Make a big batch and freeze it for those chilly nights when you need a "fast food" option.
Ingredients (makes 2 hearty servings)
1 Tablespoon olive oil
1 carrot, diced
1 onion, diced
1 apple, diced
3 cloves garlic, minced with garlic press
1 tsp fresh minced ginger
1 1/2 tsp cumin
1 tsp turmeric
salt and red chili flakes to taste
3/4 cup lentils
4 cups vegetable broth
2 Tablespoons fat-free plain Greek yogurt
Press the garlic and let sit. Heat oil in a large pot over medium heat and cook onion and carrot until soft, about 5 minutes. Add garlic and cook for another minute or two.
Add apple, ginger, cumin, turmeric, lentils, and broth. Bring to a boil. Reduce heat to medium low and stir occasionally. Simmer until lentils are soft, about 30 minutes.
Serve and top with Greek yogurt.
Why use a garlic press?
You'll never peel garlic again! Just shove the whole thing, peel and all in the press and remove the peel after you mince the garlic.
Why let the garlic sit before adding it to the pot?
Once garlic is chopped or chrushed, the alliinase enzymes need time to react before they're introduced to heat or pH changes. Heating garlic immediately after chopping it halts this process and decreases it's health benefits.