1 to 2 Tbsp extra-virgin olive oil
2 to 3 cloves fresh garlic, finely minced
1 Small yellow onion, diced
1 Carrot, diced
1 Small sweet potato, diced
1 Small red chili, crushed
1 Teaspoon ground cumin
1 Teaspoon turmeric
1 Cup Green or brown lentils, sorted and rinsed well
1 Bay leaf
4 Cups spring or filtered water
2 teaspoons white miso
2 to 3 sprigs fresh basil, finely minced
Place the oil, garlic and onion in a soup pot over medium heat. When onion begins to sizzle, add a pinch of sea salt and saute for 2 minutes. Add the carrot, sweet potato and another pinch of salt and saute, stirring occasionally, until shiny with oil. Add the chili, cumin and turmeric and stir well. Add the lentils, bay leaf and water, cover and bring to a boil. Reduce the heat to low and simmer until lentils are quite soft, about 45 minutes. remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup, remove the bay leaf and simmer the soup uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir the basil into the soup and serve immediately.
–Again I added an extra cup of water to this soup. I guess I like my soups extra soupy. The kids loved this soup, I served it with sourdough bread. Also my house smelled amazing!
This recipe is printed with permission from Christina Pirello