Thursday, September 1, 2016

Red Lentil Millet Soup

The nights will soon be cool enough to once again appreciate a hearty bowl of soup!  This pairs well with a fresh veggie salad, although it is a full meal all on it's own.

Red Lentil Millet Soup

Gently saute 2-3 minutes, mixing ingredients respectively:
1/3 cup extra virgin olive oil
2 T curry powder
1 1/2 tsp cumin
1 tsp turmeric
1/8 tsp cayenne pepper
1 tsp fresh ground black pepper
1/4 cup garlic, chopped 
2 cups onions, chopped
1 cup celery, diced
1- 1 1/2 cup carrots, chopped fine in a Vitamix with 1 cup water
2 large bay leaves
2/3 cup millet
2 1/2 cups red lentils

add to above, bringing back to a gentle simmer:
10 cups filtered water (as always)
3 cups canned tomatoes, tomato puree, or chopped fresh tomatoes
3 1/2 tsp whole salt
1 T 100% maple syrup
 4 cups collards, ribbed and cut into 2" pieces
once the lentils and millet are cooked and the collards are tender, mix in:
1/4 cup italian parsley, chopped fine
1-2 T fresh lemon juice (optional)

Have a joyous and blessed day!

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