Middle Eastern Red Lentil Soup

Okay, the key to making great soups is not to throw everything in the pot, but rather to saute garlic, onions, leeks, celery, Savoy cabbage and carrots in olive oil until translucent. Allow the flavours to come out! Once you have done this, you can add purified water and voila you have a great vegan stock.

Middle Eastern Red Lentil Soup
Serves: 8 - 10

3 onions, roughly chopped
2 shallots, roughly chopped
5 cloves garlic, peeled
3 stalks celery, chopped
2 leeks, whites only roughly chopped
2 cups chopped Savoy cabbage
2 carrots, roughly chopped
8 cups water
5 cups red lentils
2 teaspoons ground cumin
2 teaspoons ground corriander
1 teaspoon turmeric
Sea salt
Cracked black pepper

In a large enamel or stainless steel pot, pour olive oil and turn heat to medium. Add onions, shallots, garlic, celery, leeks and cabbage. Stir and allow to cook over medium heat for approximately 10 - 15 minutes or until translucent. Add water and lentils. Stir. Cover the pot and cook over medium heat until it comes to a boil. Remove lid. Stir and cook for a further 15 minutes. Season with cumin, corriander, turmeric, sea salt and pepper. At this point, you can use a hand-held mixer to puree a portion of the soup. Adjust seasoning before serving and remember, there is enough salt in vegetables without having to add too much.

Healthy tip: Lentils are a good source of minerals for nearly every organ in the body. Neutralize aicds produced in muscles.

Even if you are not a vegan or vegetarian, the richness of this soup easily replaces meat. A hearty rustic whole wheat bread would be a wonderful accompaniment to this outstanding soup, just to sop up any left in your bowl. Sprinking some great sprouts on top is another suggestion to give added crunch!

I made this soup today to eat for dinner and must say, it is outstanding in flavour.