4 Cups of Red Lentils
11 Cups of water (use less for a thicker soup)
3 Stalks of Celery, whole or diced up
1 C. of diced onions
3 Cloves of pressed garlic
1/2 t. Cumin
1/2 t. Turmeric
2-3 t. salt as needed
1 T. lime juice or substitute with lemon.
1/2 C. diced red or yellow bell pepper
1 Head of cauliflower cut up in small 1-2 inch pieces (optional)
4 ears of corn cut in 1 1/2 inch sections (optional)
Place all in a large pot with a tight lid except the corn, cauliflower and salt. Bring just to a slow boil and then turn it down to a slow simmer until the soup is tender (about 45 minutes) then add the corn, cauliflower and salt, then slow simmer for another 10 minutes. Add the lime juice at this time. The flavor is better if you let it sit for 15 to 20 minutes before serving. Tip: never boil your food hard; you will lose it’s nutrition. When you lose nutrition you lose flavor also.