Dr Oz Red Lentil Soup Food

RED LENTIL SOUP

Steps:

• Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
• Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

DR. OZ LENTIL VEGGIE SOUP

Steps:

• Heat the coconut oil in a large pot over medium-high heat.
• Add the celery and garlic and cook, stirring until the celery is softened.
• Add the veggie broth, lentils, ginger, cumin and salt and bring to a boil.
• Reduce the heat to low and add the kale and baby spinach.
• Cook until the lentils are soft and tender, stirring occasionally. Season with pepper, if desired.

DR. OZ. LENTIL BURGERS

Steps:

• Preheat over to 400°F.
• In a food processor, process 1 cup of the lentils, the egg, 3 T coconut aminos and wild rice until roughly pureed.
• Transfer to a bowl and mix in the carrots, cumin, walnuts, oregano, flax seeds, parsley, garlic and onions until well combined. You can also put it all into the food processor, but take care not to purée too finely so you have some texture in each bite.
• Mix in the remaining cup of lentils, form 8 patties and bake for about 25 minutes. If you like, serve with salsa or avocado.

DR. FUHRMAN'S EAT TO LIVE VEG-LENTIL SOUP

Steps:

• Mix everything in a large pot.
• Bring to a boil and simmer over low flame for 2 hours.