Hearty and warm, this soup will sustain you through a cold, wintry day. It has 22 ingredients (give or take) and a host of options if you do not favor one of the vegetables. Reduce the amount of the peppers if you need to tone down the spice level of this delicious soup. I have greatly modified the original recipe… you could try your own variations if you feel adventuresome.
1 c lentils (any variety)
1/2 c dry millet
6 T olive oil
1 onion, chopped or 1/2 t. dried onion powder
4 celery stalks, chopped
2 large tomatoes, chopped or 1 can chopped tomatoes
4 garlic cloves, minced
10 mushrooms, chopped
7-10 baby carrots, chopped small
5 red potatoes, cubed
1 inch piece of fresh ginger grated or 1 toothpick dipped in ginger essential oil
2 t turmeric
4 t celery seed
3 fresh green chilies, diced
1/2 t black pepper
2 T curry powder
2 T coriander powder
2 t ground cumin
1/2 t cayenne pepper
3 T fresh lime juice
14 c water or vegetable broth
1 large handful fresh parsley, chopped
~ In large stock pot heat olive oil on medium
~ Add: onion, carrots, celery, garlic, ginger, cumin and stir fry 3-4 minutes
~ Add chilies, cayenne pepper and stir for 1 minute
~ Add all other ingredients except lime juice and parsley and bring to a boil
~ Reduce heat, cover, and cook 20 minutes
~ Stir in lime juice and simmer, uncovered for 15 minutes
~ Add chopped parsley and serve warm
TIPS:
~ Follow the recipe as closely as possible the first time and then get creative thereafter.
~ Be sure to infuse the spices in the oil first as directed- it is one of the key ways to build the hearty, roasted flare to this dish.
~ Add 1 cup chopped raw broccoli and or 1 c frozen or fresh green peas.
CREDITS: Sharon Keller
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