The trick to this lovely limey soup is to use fresh lime juice and add it right at the end to preserve its incredible flavour. This soup contains the juice of almost 10 limes, which makes it a true detox aid. The lentils provide needed protein that assists in phase-two liver detoxification. Limes will produce more juice when warm, so consider storing them on the counter or putting them in hot water before juicing.
Lentils are one of the easiest legumes to digest and have been shown to help reduce belly fat. This soup freezes well so make a double batch and take it to work for lunch!
6 cups organic broth (chicken or vegetable)
1 bay leaf
3 cups dried organic red lentils
3 tbsp water
2 cups onions, chopped
3 garlic cloves, minced
3 tbsp whole cumin seed
1 tbsp turmeric
2 cups kale, finely chopped
1/4 cup organic olive oil
1 cup fresh lime juice
sea salt to taste
1. Rinse dry red lentils in cold water, over and over until the water runs clear. In a large pot, combine broth, bay leaf and lentils. Bring to a boil.
2. Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
3. In a skillet over medium heat add onion, garlic and sea salt with a bit of water and sauté until translucent (about 10 minutes).
4. Break the shell of the whole cumin seeds by lightly grinding them in a mortar and pestle. The seeds should still be visible when you are done.
5. Add turmeric and ground cumin seed into the onion mixture and sauté for 5 more minutes.
6. Mix sautéed onion spice mixture and chopped kale into the cooked lentils. Simmer for 15 minutes over medium heat to blend flavours.
7. Turn off the heat. Add lime juice and olive oil at the last minute to preserve the taste and nutrients.
8. When reheating, gently warm over low heat.
Makes 10 cups.