JBF anti inflammatory Moroccan lentil soup
- 1 cup chopped Celery
- 2 clove Garlic
- 1 tsp Ginger
- 1 cup Lentils
- 1 cup (chopped Onions)
- 1 cup Lentils
- 3 cup Spinach
- 1 cup Coconut milk
- 1/4 cup Tomato paste
- 4 cup Vegetable Broth
- 1 tbsp Lemon juice
- 1 tbsp Coconut oil
- 1 tsp Pepper
- 1 tsp Cinnamon
- 2 tsp Paprika
- 1 tsp Salt
- 2 tsp Turmeric
- 2 tsp (ground Cumin)
- 2 cup Water
- 100 grams Jalapeno
- 100 grams Fresh cilantro
- Directions are based on the original recipe of 6 servings
- Step 1
- 1) put coconut oil in bottom of large pot to melt ,,, add celery and onions sauté for 5 minutes, add all spices and cook for few min longer
- 2) add water, lentils, veg broth and tomato paste to pot…. let simmer with lid on stirring every so often till lentils are done. we suggest you soak lentils for a couple hours before using them but not necessary .
- 3) after lentils are cooked trough to your liking add the coconut milk, lemon juice and spinach . cook 5 min longer
- 4) put in a bowl and add cilantro, chopped onion , and jalapenos to top if you want.
- can also add some coconut cream
Soup