Lentil Stew

Coriander is the key to this bright version of lentil soup.

1 cup raw lentils

2 large carrots, julienned

2 stalks celery, chopped

1 large onion, chopped

3-5 cloves garlic, crushed

1 tablespoon extra virgin olive oil

1 (14 ounce) can Italian tomatoes, chopped

¼ teaspoon cumin powder

1 teaspoon coriander (whole seeds)

½ teaspoon salt

¼ teaspoon pepper

3 tablespoon balsamic vinegar

Optional: 4-inch piece kombu, or red pepper.

Cook all ingredients in a saucepan over medium heat for 30 minutes. Serve hot or store in glass container for up to 5 days in the refrigerator.

Serves 4

from The Detox Diet, Third Edition: The Definitive Guide for Lifelong Vitality with Recipes, Menus, and Detox Plans by Elson M. Haas and Daniella Chace. Ten Speed Press (2012)