Spicy Red Lentil Soup

This is a favorite soup we serve at the café. Lentils are known for being an alkalizing food (as opposed to an acidic food, which we, as Americans, tend to eat a lot of). Eating more veggies, fruit, and whole grains and less meat, dairy, and processed foods are the way to go for a healthy lifestyle. The flavor of this soup is so different and interesting to the taste buds, too.
Red lentils cook up quickly and make a thick soup. They can be found in a health food store or specialty food store.

Spicy Red Lentil Soup
Serves 6
1 cup red lentils
1 tsp. salt
1- 15 ounce can of diced tomatoes
2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
2 minced cloves of fresh garlic
1 -15 ounce can of unsweetened coconut milk
1 Tbs. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 small jalapeno pepper, stemmed, seeded, and minced
¼ cup chopped fresh cilantro

Place lentils, salt and 5 cups of water in a large saucepan. Cover and bring to a boil.
Reduce heat and continue to cook partially covered (as they foam up and boil over easily) for about 25 minutes until tender. Turn off pot and continue with other ingredients.
Puree tomatoes and ginger in a food processor until smooth. Set aside.
Heat oil in a large pot over medium heat and add garlic and stir for 30 seconds. Then add tomato mixture, coconut milk, coriander, cumin, turmeric, and jalapeno pepper. Simmer for 15 minutes, stirring occasionally.
Stir in the lentils and simmer for 20 minutes. Season with salt and pepper.
Serve in bowls with fresh cilantro for garnish.

More on the acid/alkaline balance in our foods in another blog…

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