Simple Red Lentil Soup

Yields 2 servings

1. Wash ½ cup of red lentils until the water runs clear, then soak them in 1 cup of water for 30 minutes; drain well.
2. In a small saucepan, bring 3 cups of water and the soaked lentils to a boil. Skim the froth from the boiling surface.
3. Add 1 tablespoon of ghee or olive oil, 1 teaspoon of grated fresh ginger, 1 teaspoon of ground fennel, and ¾ teaspoon of salt, ½ teaspoon of cumin seeds, ¼ teaspoon of ground turmeric—partially cover and gently simmer on low heat for 20 to 30 minutes, until the lentils begin to disintegrate.
4. Then partially cover and gently simmer on low heat for 20 to 30 minutes, until the mung beans begin to disintegrate.
5. Garnish with 1 tablespoon of chopped fresh herbs, ¼ teaspoon of freshly ground black pepper, 2 teaspoons of fresh lime juice, and drizzle or olive oil or ghee. Serve hot.

• Build stamina and strength
• Reduce high fever
• Provide an excellent plant-based protein
• Help restore iron deficiency

Organic Red Lentils. Product of Turkey.

Packaged in a facility that also processes milk.