GREEN LENTIL SOUP
1 cup whole green lentils
1 tsp ground turmeric
1/2 tsp salt (or to taste)
1 tbsp olive or vegetable oil
1 heaped tsp of cumin seeds
1 small onion, chopped or sliced thinly
½ cup mixed vegetable juice or 2 tbsp fiber left from juiced carrots/beets/celery/apple
2 cloves of garlic
1 tsp grated fresh ginger root
Pinch of red pepper flakes
1 tbsp coconut milk
1/4 tsp Asian 5 spice or garam masala
1. Put the lentils into a pot with 2 cups of water (you may need to add more if you want as a soup consistency). Add salt & let it boil. Skim the foam from the top. Now add turmeric, and cook until soft.
2. To make the curry portion, first, heat the oil and then add the cumin. Fry for a few seconds but don’t let it burn. Then, add the onion, ginger & garlic and lightly fry until onions look clear or are golden.
3. Add pepper flakes & veggie juice or fiber paste. Keep stirring on medium heat until excess water evaporates. Pour the onion mixture into the lentil pot and stir through. Place on low heat and stir occasionally. Now add the coconut milk & 5 spice/garam masala before serving.