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coconut oil cumin seeds black onion fresh ginger turmeric ground cumin salt tomatoes red lentils cinnamon freshly squeezed lime juice maple syrup fresh cilantro tomato
Viewed: 47 - Published at: 7 years agoIngredients
- 2 tablespoons unrefined virgin coconut oil or extra-virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons black or brown mustard seeds
- 1 onion, diced small
- 1 tablespoon minced fresh ginger
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- Sea salt
- 2 cups chopped tomatoes, or 1 14-ounce can diced tomatoes, drained
- 8 cups Magic Mineral Broth (page 54)
- 2 cups red lentils, rinsed well
- 1 cinnamon stick
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon agave nectar or maple syrup
- 1/4 cup finely chopped fresh cilantro or mint, for garnish
- Tomato Mint Chutney (page 176), for garnish
Method
- Heat the coconut oil in a soup pot over medium heat.
- Add the cumin and mustard seeds and saute until they begin to pop, then quickly add the onion, ginger, turmeric, ground cumin, and a pinch of salt and saute for about 3 minutes.
- Add the tomatoes and 1/4 teaspoon of salt and saute for 2 minutes more.
- Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half.
- Add the red lentils and stir well, then add the remaining 7 1/2 cups broth and the cinnamon stick.
- Bring to a boil over high heat, then lower the heat, cover, and simmer for about 30 minutes, until tender.
- Add another 1/4 teaspoon of salt and simmer, for another 5 minutes.
- Remove the cinnamon stick and stir in the lime juice and agave nectar.
- In a blender, puree the soup in batches until very smooth, adding additional broth or water if youd like a thinner soup.
- Return the soup to the pot and gently reheat.
- Serve garnished with the chopped cilantro and a dollop of Tomato Mint Chutney.
- If youre in the mood for a heartier meal, skip the blender and just eat the dahl atop brown basmati rice, topped with a dollop of chutney.
- Or, blend half of the dahl until smooth, then add the unblended dahl to your velvety mixture.
- Store in an airtight container in the refrigerator for 5 days or in the freezer for 2 months.
- (per serving)
- Calories: 365
- Total Fat: 7g (4.1g saturated, 0.6g monounsaturated)
- Carbohydrates: 58g
- Protein: 20g
- Fiber: 14g
- Sodium: 300mg
- We know what fresh spices can do for the flavor of a dish, but as it turns out, they can also have a powerful impact on cancer.
- Integrative oncologist Donald Abrams especially likes turmeric, and so do many of his colleagues.
- At the American Society of Clinical Oncologys annual meeting in 2006, an entire morning was devoted to the cancer-fighting benefits of turmeric, specifically in regard to antitumor properties with colon cancer and possibly pancreatic cancer.
- Turmeric may also help with other chronic diseases.
- Turmeric is a good spice, says Abrams.
- We think its one of the reasons that theres so little Alzheimers disease in India and also less cancer than wed expect in a nation of that size.
- A spice with a mind-body connection?
- Works for me.
