Lentil Soup

In parts of the world where peoples diets are high in curcumin, there is a significant  lower incidence of cancer rates.

I have been making recipes lately that are higher in curry, cumin, and turmeric because the research is just astounding at how beneficial these spices are for targeting disease. Just read this short article by Dr. Michael Greger.

If all I have to do to reduce my risk of disease is eat insanely delicious food and stay away from disease promoting food then I will do it!

This soup will not disappoint. It is absolutely heavenly.

6 cups vegetable broth

2 cups onions, diced

2 large carrots, diced

2 large cloves of garlic, minced

1 tsp coriander

1 1/2 tsp ground cumin

3/4 tsp turmeric

3/4 tsp paprika

3/4 tsp cinnamon

1 28 oz can crushed tomatoes

1 1/2 cups dry red lentils

1/3 cup fresh chopped parsley

1/3 cup fresh chopped cilantro

  1. Heat 1/4 cup vegetable broth in a large soup pot and saute the onion, carrot and garlic. Add additional splashes of broth only as needed to prevent vegetables from burning. Once vegetables are translucent, add the spices and allow to bloom for 1-2 minutes.
  2. Add in the remaining vegetable broth, tomatoes and lentils and let simmer covered on medium heat for 20-30 minutes, until the lentils are fully cooked.
  3. Add the parsley and cilantro, stir to combine and serve hot.

 

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