Serves: 6–8
1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger
4 cups bouillon
2 cups apple cider
1 tablespoon curry powder
1 teaspoon ground cumin
Pinch of cayenne, to taste
1 cup orange lentils
4 carrots, sliced
4 parsnips, sliced
1 medium sweet potato, diced
Juice of one lemon
Optional Garnishes
Yogurt
Chopped cilantro
Chopped green onions
Directions
Bring the onion, garlic, ginger, and bouillon to a boil in a large pot. Reduce the heat and cook five minutes. Add the remaining ingredients except the lemon juice and return to boiling.
Reduce the heat and simmer, uncovered, 20–30 minutes or until the vegetables are soft and the lentils are tender but not mushy.
Use a hand blender to thicken the soup a little, but do not puree smooth (you want some chunks and lentil bits.) Add the lemon juice, and serve with the garnishes of your choice.
Gabe Mirkin, M.D., has been a practicing physician for over 50 years. He is board-certified in sports medicine, allergy and immunology, pediatrics, and pediatric immunology. This article was originally published on DrMirkin.com. Subscribe to his free weekly Fitness & Health newsletter.
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