Recipes
RED LENTIL SOUP (STARTER) LEMON DETOX MAINTENANCE DIET
By Penny Rushton, DNN RSHom
Jun 16, 2008 - 8:28:33 AM

Red lentils do not require soaking and they cook quickly. They make an ideal soup that is quick to prepare, gentle to digest and cheap to make.

Lentils are a valuable source of protein, B vitamins, iron, zinc and calcium and magnesium. To gain maximum benefit from lentils, be sure to eat them with a grain (such as short grain brown rice) and also foods rich in vitamin C (such as parsley, lemon juice, fresh tomato or sweet peppers.)

Serves 4

• 115 g split red lentils
• 2 sticks celery, chopped
• 1 red onion, chopped
• 2 cloves garlic, crushed
• 4 tomatoes or 1 tin (400g)
• 850 ml good vegetable stock (supermarket vacuum pack or water left from steaming vegetables or plain water may be used if necessary)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 4 cardamom pods
• 1 bay leaf
• 1 lemon, juiced

For the garnish

• 2 tbsp finely chopped parsley

1. Wash lentils, then place all ingredients, except lemon juice, into a large saucepan.

2. Bring to boiling point, then immediately reduce heat and simmer gently for 20-30 minutes.

3. Remove bay leaf and cardamom pods and serve hot, garnished with fresh parsley.

Penny Rushton DNN RSHom practices at the Hale Clinic.