Cinnamon Lentil Soup
2 cups dry brown lentils, rinsed
8-9 cups garlic cinnamon broth (recipe follows)
1 yellow onion, chopped
2 carrots, peeled and thickly sliced, plus some of the carrot chunks from the broth
1 stalk celery, chopped
mushrooms from the garlic cinnamon broth
1 bay leaf
1.5 teaspoons coriander (if using seeds grind them up in a coffee grinder or mortar and pestle)
1/2 teaspoon ground cumin1/2 teaspoon ground cinnamon
8 grinds of a black pepper mill
2 cloves garlic, minced or pressed
2 large handfuls spinach
1 tablespoon balsamic vinegar
1/2 - 3/4 teaspoon salt
Combine all ingredients in a soup pot, except for the last three, and bring to a boil. Reduce the heat to a simmer and cook, covered, for about an hour or until the lentils are tender. Turn off the heat and add the spinach, balsamic, and salt to taste.
Garlic Cinnamon Broth
1 zucchini, sliced
4 cremini mushrooms, quartered
2 small yellow onions, peeled and halved
2 green onions, chopped
1 large carrot, peeled and chopped
1 stalk of celery, chopped
4 sprigs fresh thyme
4 sprigs fresh parsley
the cloves from one bulb of garlic (about 8), crushed with the flat side of a knife and peeled
6 whole peppercorns
2 bay leaves
1 cinnamon stick
1 teaspoon salt
1/2 tablespoon agave nectar
10 cups water
Combine all ingredients in a large pot and bring to a boil. Once boiling, lower to a simmer and allow to simmer, covered, for one hour. Allow to cool for 15 minutes. Strain through a fine mesh strainer into the pot in which you will make your soup. Reserve the mushrooms and carrots to add them back into the soup. Discard the rest of the vegetables.
For more information on a low-iodine diet see here: http://www.thyca.org/rai.htm
