Lentil and Roasted Garlic Soup
Yield: 4 servings Ingredients: ½ tsp Dan-D-Pak Ground Cinnamon ¼ tsp Dan-D-Pak Ground Cloves 1 Tbsp Dan-D-Pak Ground Cumin 2 tsp olive oil 1 cup
Ingredients
- ½ tsp Dan-D-Pak Ground Cinnamon
- ¼ tsp Dan-D-Pak Ground Cloves
- 1 Tbsp Dan-D-Pak Ground Cumin
- 2 tsp olive oil
- 1 cup onions, chopped
- ½ cup carrot, diced
- 1 large bay leaf
- 1/2 inch piece fresh ginger, peeled and chopped
- 2 cups Dan-D-Pak Soup Mix
- Water (enough to cover by 2 inch) or Stock
- 1 bulb roasted garlic, cloves squeezed out
- 1 Tbsp apple cider vinegar
- 2 tsp cilantro, chopped
- Sea salt and freshly ground pepper to taste
Preparation
- Preheat the oven to 350 oF (175 oC)
- Slice the top of each bulb of garlic to expose the cloves
- Lay them cut side up in a baking dish, or simply put it in a tin foil
- Drizzle with olive oil and sprinkle with sea salt
- Roast 20 to 30 minutes or until cloves are tender
- Remove from oven and set aside until cool enough to handle
- The buttery flesh of the cloves will come out of the bulb easily when you squeeze it (throw out the papery skin of the bulb).
- In a small pan, toast the cinnamon, cloves and cumin until very fragrant
- About 1 to 2 minutes, set aside
- In a medium-sized pot, heat oil over medium-high heat and sauté onions until translucent.
Cooking Instructions
- Add carrots, bay leaf, ginger with the toasted cinnamon, cloves and cumin and sauté about 2 minutes
- Add dry soup mix and add enough water to cover by 2 inches
- Cook 30 to 45 minutes, or until the lentils are completely soft
- Add more water if desired
- Stir in the apple cider vinegar, roasted garlic and cilantro
- Season with salt and pepper
- Serve hot.
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