Marrakesh Express Red Lentil Soup (Dr. Caldwell Esselstyn)
Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
1 onion, chopped (1 cup)
4 ribs celery, chopped (1cup)
Water for sautéing
1 bay leaf
1-2 Tablespoons freshginger, chopped or grated
½ tsp ground cinnamon
½ tsp ground turmeric
6 cups low sodium vegetablebroth (I prefer Pacific brand)
4 fresh plum tomatoes,chopped
1 cup red lentils (rinsedtill foam disappears)
1 15-ounce can chickpeas(garbanzo beans), drained and rinsed till foam disappears)
2 Tablespoons fresh squeezedlemon juice (1/2 lemon)
1 bunch of cilantro (orparsley), chopped
Stir-fry onion and celery ina little bit of water in a large soup pot until tender.
Add bay leaf, ginger,cinnamon, turmeric, vegetable broth, tomatoes, lentils and chickpeas.
Bring to a boil. Then lowerheat, and simmer covered for 45 minutes. Stir occasionally.
Right before serving, addcilantro and lemon juice to pot. so