A hearty winter soup
Eat with family…friends…community…
Ingredients:
2 Tablespoons Ghee
2 1/2 teaspoon mustard seeds
2-teaspoon cumin, coriander, and turmeric
1 small shallot
Lots of garlic cloves
2 carrots large chunks
1 daikon sliced
Handful small cherry tomatoes cut in half
Shitake mushrooms sliced thin
1 1/2 cup organic dry red lentil
7 cups H20 or veggie stock
Sea salt and pepper
A few fresh lemon squirts
Preparation:
Heat Ghee over medium heat in soup pot
Add mustard seeds on low-stir until they start to pop…be careful not to burn them
Add cumin, coriander, and turmeric- sauté a few seconds
Add garlic and onion- sauté 5 minutes
Stir in carrots and daikon- sauté few minutes
Add lentils and H20/veggie stock
Bring to a boil
Reduce heat to medium/low
Cover and simmer until lentils turn yellowish
About 25 minutes
Add sliced shitake mushroom and tomatoes at end
Sea salt/pepper to taste
Stir in a few squirts of fresh lemon juice
Stir everything
Turn off heat- allow the soup to settle and the flavors combine.
Reheat when ready to serve…
Enjoy with fresh bread and roasted brussel sprouts and garlic.
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