I love lentil soup of all varieties, which was why I was excited to try Sarah Britton's recipe for Four Corner's Lentil Soup from her new cookbook My New Roots. Typically when I make this type of soup, I add a lot of thyme and oregano, more of an Italian spin if you will. Her recipe incorporates zesty ginger and warming cumin, which made me realize why this recipe is so popular. Read on for a slightly adapted version of this soup that does the body good. Also, if you are looking for a healthy outlook for the new year, I highly recommend this book!
FOUR CORNER'S LENTIL SOUP
1 tablespoon coconut oil
1 large onion, diced
5 garlic cloves, diced
1 tablespoon fresh ginger, minced
2 tablespoons cumin
1 bay leaf
26 ounces diced tomatoes, like Pomi
6 cups chicken broth, or vegetable
2 cups lentils, black, green or red
3 slices lemon, preferably meyer lemon, plus more for garnish
1 bag of fresh spinach
Directions: Place coconut oil, onion, garlic and ginger in a soup pot. Allow to become translucent. Add cumin, bay leaf and tomatoes, stir to combine. Add broth, lentils and slices of lemon. Cook until lentils are soft about 30 to 40 minutes. Add spinach and cook until wilted. Serve, garnishing with additional lemon slices.
Recipe adapted from My New Roots Cookbook by Sarah Britton
*Photography & Styling by Alison