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.
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)