I started my week off right yesterday.

Juice: carrots, celery, kale, garlic, lemon, ginger, apples; Souped-Up Ginger Tea; Smoothie: almond milk, coconut water, uncooked rolled oats, frozen cherries and frozen banana

I sipped on beverages throughout the morning while working and then escaped for a lunch-time yoga class. Ravenous when I returned home, I whipped up this salad.

Romaine lettuce, sauerkraut, green pepper, sun dried tomatoes, chopped brazil nuts, pumpkin seeds and a (store-bought) olive oil and mango dressing. Topped off with a dash of Herbamere and fresh ground black pepper.

As I was slicing and dicing I decided to make a really quick soup to eat for dinner later. I opened the spice drawer and I was immediately drawn to the smell of cumin and cinnamon and grabbed both jars. These two spices happen to be ingredients commonly used in garam masala; I really went for it and grabbed a jar of garam masala, too. Go big or go home, right?

I think you will love the simplicity of the preparation and the robustness of the flavor. Enjoy!

Garam Masala Lentil Soup by JL Fields @ JL goes Vegan 6041216 Ingredients 1 3/4 cups beluga (or black or brown) lentils, rinsed and drained

1 tablespoon avocado or extra virgin olive oil (optional)

2 tablespoon shallots, finely diced

1 cup carrots, diced

1 cup celery, diced

2 cups vegetable broth

3 cups water

1 bay leaf

1/2 teaspoon each: garam masala, ground cinnamon, and cumin

1/4 teaspoon black pepper

1/4 – 1/2 teaspoon iodized sea salt, or to taste (optional) Instructions For the pressure cooker Heat oil (or water if not using oil) on medium heat in uncovered pressure cooker. Saute shallots, carrots and celery for 3 – 5 minutes. Add the garam masala, cinnamon and cumin plus the lentils and bay leaf. Stir well. Add the vegetable broth and water, stir, and cover the pressure cooker by locking the lid in place. Bring to pressure. Cook at pressure for 7 – 10 minutes at sea level (I cooked this for 15 minutes at 6,000+ elevation). Allow for a natural release at sea level (use a quick release if cooking for 15 minutes at higher elevation. Remove the lid, away from you, and stir in salt (if desired). For the stovetop If you’re not using a pressure cooker, follow the first four instructions, but simply do this in a large sauce pan or soup pot. Bring to a boil on medium high for 3 – 5 minutes, reduce heat to low and simmer for 25 – 30 minutes. Powered by Recipage

YIELD: MAKES 6 CUPS

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