Lentil and Roasted Garlic Soup

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 F (175 C)
  • 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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