Detox Lentil-Lime Soup
Ingredients:
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 3 cups dried organic dried moong dal
• 3 T. water
• 2 cups onions, chopped
• 3 garlic cloves, minced
• 3 T. whole cumin seeds
• 1 T. turmeric
• 2 cups kale, finely chopped
• 1/4 cup olive oil
• 1 cup fresh lime juice
• Sea salt to taste
Rinse lentils or deal in cold water until water runs clear. In a large pot, combine broth, bay leaf and dal (or lentils) and bring to a boil. Reduce heat, cover and simmer until lentils are tender - about 30 minutes.
In a skillet over medium heat, add onion, garlic and salt with 3 T. water and sauté until translucent.
Grind the cumin seeds in a mortar and pestle and then add them, along with turmeric into the onion mixture and sauté for about 5 minutes.
Mix sautéed onion mixture, and chopped fresh kale into the cooked lentils. Simmer for about 15 minutes. Turn off heat and add fresh lime juice and olive oil and serve at once.
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 3 cups dried organic dried moong dal
• 3 T. water
• 2 cups onions, chopped
• 3 garlic cloves, minced
• 3 T. whole cumin seeds
• 1 T. turmeric
• 2 cups kale, finely chopped
• 1/4 cup olive oil
• 1 cup fresh lime juice
• Sea salt to taste
Rinse lentils or deal in cold water until water runs clear. In a large pot, combine broth, bay leaf and dal (or lentils) and bring to a boil. Reduce heat, cover and simmer until lentils are tender - about 30 minutes.
In a skillet over medium heat, add onion, garlic and salt with 3 T. water and sauté until translucent.
Grind the cumin seeds in a mortar and pestle and then add them, along with turmeric into the onion mixture and sauté for about 5 minutes.
Mix sautéed onion mixture, and chopped fresh kale into the cooked lentils. Simmer for about 15 minutes. Turn off heat and add fresh lime juice and olive oil and serve at once.