Red Lentil Soup

I had the best lentil soup somewhere…can’t remember if it was Istanbul or Norfolk, but it was smoky, delicious and smoky. I finally got it right and am very excited.
Red Lentil Soup

1 bag red lentils, 12-16 oz.

1 quart chicken or veggie stock, water if you don’t have stock
1 heaping Tbsp sweet paprika
1 hearty tsp Turkish cumin
1 Tbsp dried cilantro
1 tsp dried oregano
1 onion, finely diced
3 cloves garlic, crushed and diced
Saute onion and garlic in evoo until translucent, add spices and cook for a minute or so. Add about 4 c stock or water and lentils and bring to simmer. Cook through. Taste and adjust seasonings if needed.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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