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Dr. Dean Ornish's Indian Lentil Soup: Submitted by: Elaine Fukui | Date Added: 8 Mar 2019
Listed in: Soup

2 Tbsp. cumin seeds--toasted in dry skillet 3 min. until fragrant
1 1/2 cups water
2 quarts onions, coarsely chopped
4 Tbsp. fresh ginger, finely minced
3 Tbsp. garlic, pressed or minced from 15-18 cloves
1/2 tsp. fine sea salt
5 cups (2 pounds) red lentils, rinsed
1 quart plum tomatoes, seeded and diced
2 Tbsp. ground coriander
1 Tbsp. ground turmeric
1 tsp. fine sea salt
1/2 tsp cayenne pepper
1 cup fresh cilantro, chopped

Recommended Instructions

Add 1 1/2 cups water, onions, ginger, garlic and 1 tsp. salt (if making traditional dal, you would fry the onions, ginger and garlic in ghee -- but no oils are. used in Ornish cooking).

Bring to boil over high heat. Reduce heat to medium and cook, stirring frequently, until water evaporates and onions become soft and translucent - 15 minuets.

Add 4 quarts water, lentils, tomatoes, coriander, turmeric, salt, and cayenne. Bring to a boil over high heat. Reduce heat to low, partially cover, and simmer, stirring frequently, until lentils are soft - about 35 minutes.

Just before serving, stir in fresh cilantro.

Season with more cayenne and salt, if needed.

Can be made several hours ahead and tastes great 1-2 days later.

Serves 20

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