Ingredients
1 T. extra-virgin olive oil
1 large leek, sliced thin
2 cloves garlic, minced
3 large carrots, peeled, diced
1 T. cumin
1 T. turmeric
1/2 t. white pepper
1 bag green lentils, rinsed
5 c. H2O
Sea salt, to taste
Flat leaf parsley
Strained yogurt
In a stock pot, saute the first seven ingredients for five minutes, add the lentils and H2O, bring to a boil, and simmer for 20 minutes, or until lentils are fully cooked. Serve with sprigs of fresh flat leaf parsley and a dollop of strained yogurt. Enjoy!
(This soup tastes even better the next day :)
Photography by, Natryl1
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