Lentil Curry Soup Recipe | Dr. McDougall

Ingredients

• 1 1/2 Cups Umbrian (or green) lentils
• 6 Cups Water
• 1 1/2 Cups Green beans, sliced in 1 inch pieces
• 1 Large carrot, cut in half and sliced
• 1 Tbsp Tomato paste
• 2 Tsp Roasted ground coriander
• 1 Tsp Roasted ground cumin
• 1/4 Tsp Turmeric
• 1/4 Tsp Cayenne pepper
• 1 Small onion, chopped
• 1 Tsp Garlic, crushed
• 1 Tsp Grated fresh ginger
• 1/2 Tsp Cumin seeds
• 2 Cups Swiss chard
• 1/2 Cup Fresh cilantro, chopped