It’s cold in Colorado, and after all those rich holiday foods it’s good to spend a couple of months eating simply and enjoying a winter cleanse.  I’m easing into it this year, starting out gradually with soups, and a favorite – avocado with a sprinkle of fine olive oil and Himalayan Pink Salt.

Moroccan Lentil Soup
from the website “spoonwithme.com“  so much fun!
Adapted from The Art of the Slow Cooker by Andrew Schloss
Serves 6

• 2 tablespoons extra-virgin olive oil
• 2 large onions, chopped
• 3 large cloves garlic, minced
• 2 heaped teaspoons ground coriander
• 2 heaped teaspoons ground cumin
• 1 teaspoon turmeric
• 3/4 teaspoons paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice (optional)
• 1 1/2 to 2 teaspoons kosher salt (to begin with), then to taste
• 1/2 teaspoon freshly ground black pepper
• 7 cups vegetable broth
• 1 24-ounce can crushed tomatoes
• 2 cups dried red lentils, rinsed and picked over
• a pinch of crushed red pepper flakes
• juice of 1 lemon
• a small splash of red wine vinegar (about 1/2 tablespoon)
• 3 tablespoons chopped flat-leaf parsley leaves
• 1 tablespoon chopped fresh cilantro

Heat the olive oil in a large saucepan or dutch oven over medium-high heat.  Add the onions and cook until tender, about 6 minutes.  Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, and allspice.  Cook for another minute or two, stirring to coat the onions.  Add the broth, tomatoes and salt, and bring to a boil.  Pour into a slow cooker, and stir in the lentils.  Cook for 4 to 5 hours on high, or 6-8 hours on low, or until the lentils are tender.

Stir in the lemon juice, a small splash of red wine vinegar, red pepper flakes, cilantro, and parsley.  Season to taste again with kosher salt.   Cover and cook for an additional 10 minutes.

These spices knock out infection and clear the tissues.
Garlic, coriander, cumin, tumeric, paprika, cinnamon.