here) and cayenne, which are phenomenal to the immune and digestive system.
Thank you Mrs. Goli!
1 cup red lentil-rinsed with cold water
¼ cup extra virgin olive oil
5-6 cloves of garlic-minced
1 tablespoon turmeric
¼ teaspoon cayenne pepper
Salt to taste
Option - 1-2 potatoes-cubed into small bite size pieces
Option - top with a spoonful of plain Greek yogurt
In a medium size pot over low heat, sauté garlic in olive oil until golden. Stir constantly to prevent garlic from browning and turning bitter. Add turmeric and cayenne and stir for a few minutes. To the pot add lentils (and potatoes if using) followed by 2 cups of water. Bring to a boil over medium heat. Stir; place lid; turn heat down low and cook lentils until soft and mushy (there should very little liquid left, leaving a soft, thick, hearty soup). Thirty minutes later, add desired salt (usually ½ teaspoon).
Serve hot with a dollop of yogurt on top!