I’d never met an orange lentil until this summer when we were in Kansas. Our host, Doc, at the Abilene Bed and Breakfast Inn wanted to show me how to make the best-ever lentil soup. He used orange lentils he picked up in Seattle. He explained that orange lentils are most commonly used in Indian foods (Doc is of Indian descent). The orange color is a result of hulling and splitting a lentil which reveals the color. Orange lentils are good for soups because they cook quickly and become soft which makes soup thicker.

Doc didn’t follow a recipe but he had what he considered to be essential spices and, according to him, had special attributes. I’m neither confirming nor denying the health benefits of turmeric and cumin, I’m just sayin’…

Turmeric and cumin, essential spices.

• Cumin – good for those who have diabetes and for regulating blood sugar
• Turmeric: good for sharpening the mind and preventing Alzheimer’s disease

Serving suggestion: serve soup with toppings of sour cream/chives, cilantro, or fresh tomatoes.

Basic Lentil Soup Directions

2 cups lentils
8 cups of water (or chicken or beef bouillon)
1 teaspoon turmeric (or to taste)
1 teaspoon cumin (or to taste)
salt and pepper to taste
1 onion, coarsely chopped
Vegetables you might want: carrots (shredded or chopped), radishes, zucchini, eggplant, and others.

Rinse lentils and put them in a stew pot with the 8 cups of water. If you use bouillon, adjust your seasonings, as bouillon contains salt. Add other ingredients at any time. Cook until done. That’s about it. Doc says you can add anything you like.

Doc’s arrangement of soup, spices and vegetables you might use.