You need:
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 1 tablespoon curry powder
- 2 teaspoons ginger, grated (thumb sized piece of ginger)
- 1 cup orange lentils
- 5 cups chicken broth
- 2 medium tomatoes, peeled and roughly chopped
- 1 tablespoon lemon juice
- Sea salt
- Fresh ground black pepper
- Cilantro (optional garnish)
To prepare:
- In a sauce pan sauté the onion in the olive oil until tender
- Add curry powder and ginger to onions and sauté a minute more
- Stir in lentils then add broth and bring to a boil
- Turn down heat to a simmer and cook lentils for 30 – 40 minutes until lentils are cooked through
- Add tomatoes and lemon juice and cook for 5 more minutes
- Remove soup from the heat and puree with a hand blender
- Season to taste with sea salt and fresh ground black pepper
- Serve soup with a drizzle of olive oil and chopped cilantro leaves
Nanette Achziger is a wellbeing advocate, culinary explorer and author. She graduated from the Institute of Integrative Nutrition where she studied various holistic approaches to health and wellbeing including dietary theories from the top nutrition experts. She is passionate about sharing how easy it is to achieve a general sense of health and wellbeing. Through tips and tools in her blog and her book, Kaizen, she shares ways to create your own self-care rituals, reduce toxic exposure, and to nurture our selves through food, connection and self-love.
Nanette Achziger – is a wellbeing advocate, culinary explorer, author, and founder of the online wellbeing blog Wellbeing by Design. Nanette is passionate about sharing how easy it is to achieve a general sense of health and wellbeing. Through tips and tools in her blog and in her book, Kaizen, she shares ways to create your own self-care rituals, reduce toxic exposure, and nurture our selves through food, connection and self-love.
