• 2 Cups Water
  • 1/3 Cup Dried Lentils (You may use pretty much any color Lentil bean you like.  I use brown)
  • 1/4 Cup Chopped Onion
  • 2 Celery Stalks (finely chopped)
  • 1 Cup Potatoes (either finely chopped or pureed.  I puree mine for thicker soup.)
  • 4 Salad Tomatoes (halved)
  • 1 Garlic clove (minced)
  • 2 Tsp Lemon Juice
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Salt
  • 2 Tsp Canola oil
  • 1/4 Cup Cilantro (chopped)
  • 1/2 Tsp Scotch Bonnet Pepper (finely chopped)  This ingredient is for adding extra spicy flavor
  • Extra Salt and Pepper to taste


Put first 8 ingredients into large pot.  Bring to boil.  Cover and lower heat.  Simmer for 20-25 minutes, stirring occasionally.  Lentils will start to break up and soften.  (If you like, you can cook until most of the lentils are soft and leave some of the lentils slightly firm.)  Turn off heat.

Put spices and oil into a small saucepan.  Stir continuously over medium heat for 2-3 minutes until spices brown slightly.  (Be careful not to burn the spices!)  Add to soup mixture.

Stir pot with soup and spices.  Now, add salt and pepper to taste.

Pour into bowls and garnish with cilantro (and scotch bonnet pepper).  Serve.


TCM Notes:

The herbs and spices in this dish are great for regulating digestion.  Energetically, the cooling effect of the celery and lemon balance the warming effect of the turmeric, cilantro, and cumin.


Turmeric is an herb also known as Jiang Huang.  It invigorates blood stagnation caused by cold from deficiency.  It also moves qi in the epigastrium and abdomen.  This herb is also good for gynecological disorders. (Materia Medica, Bensky)

Cumin is also known as Xi Hui Xiang in Traditional Chinese Medicine (TCM).  Cumin harmonizes the Stomach, stops pain, and warms the abdomen.

Cilantro is usually the leaf, while the seed is known as coriander.  In TCM, cilantro resolves the exterior, enhances appetite and digestion.