Sunday, November 25, 2007

LENTIL SOUP—Lynne Snyder

We practically lived on this soup when we first went alkaline.

1¼ pound lentils, divided (¼ pound optional)
1 to 2 onions, chopped or minced
1 head garlic (yes, a whole head)
1 ½ tsp. Real Salt or to taste
1 tsp. ground cumin
½ tsp. pepper (optional)
1 to 2 pounds spinach, chopped
Cold pressed olive oil

About three days before serving this soup soak ¼ pound lentils in water overnight. Drain and rinse lentils three times a day until sprouted. This is an optional idea. By using sprouted lentils you are getting live lentils (with active enzymes) with the cooked ones.

Prepare garlic: Cut off root and remove as much of the paper-thin white outer covering as possible. Cut the top off the garlic head, exposing the individual cloves of garlic (you should cut right into each clove). Cover lentils, onion and whole garlic head with water and bring to a boil. Boil until lentils are soft, about 45 minutes. Remove garlic from broth. Holding the bottom of the garlic head with a folded paper towel squeeze garlic—the cooked garlic cloves will pop out. Mash them well with a fork and return garlic puree to the pot. Add salt, cumin and pepper. At the table put chopped spinach and a handful of sprouted lentils into each individual soup bowl. Top with hot soup and some olive oil.

1 comment:

Colette Amelia said...

Lynne if you like garlic try this soup...delicious!

Garlic Soup

1/4 cup of butter
2 tbsp olive oil
3 large onions, sliced
2 heads of garlic, cloves separated and peeled
1/2 tsp cumin
1/2 tsp dry mustard
4-5 cups chicken stock
1 cup half and half cream
chopped parsley for garnish

Melt butter, add oil and saute onions and garlic in saucepan. Cover and cook gently on low heat for 1 hour, until mixture is very soft. Add cumin and mustard with 2 cups of chicken stock and simmer for 10 minutes. Transfer mixture to food processor and puree. return mixture to saucepan and add cream and remaining chicken stock to desired consistency. Heat gently and garnish with parsley.