Lentil and Mushroom Soup
Lentils and mushrooms benefit our kidneys; they help us feel more energized, improve blood circulation, and calm the hurt; they nourish the blood and strengthen the digestive system.
The spices in this soup are anti-inflammatory and support the immune system against unwanted invaders.
Ingredients:
- Green lentils
- Garlic - Chopped Tomato
- Tomato paste
- Thyme - Portobello mushrooms - Onions white/purple
- Parsley, dill
- Salt
- Black pepper
- Coriander
- Cumin
- Nutmeg
- Sweet paprika
Preparation: Saute onion until golden, and then add chopped garlic. After a few seconds, add the lentils, chopped mushrooms, tomatoes, and tomato paste.
Add salt, thyme, black pepper, cumin, coriander, nutmeg, and sweet paprika. Add water to cover the vegetables and bring to a boil. Lower the heat, and cook for about 45 minutes until the lentils are soft.
After 45 minutes, add the herbs and a pinch of cinnamon, and cook for about 10 minutes more.​
