Here it is folk! The recipe to follow the video (which can be seen here: http://ciaodownwithmamatheresa.com/video/)
Lentil and Date Soup
(Excerpt from The All-New Vegetarian Passport (Whitecap Books) by Linda Woolven
Lemtil Soup with a hint of fruit. How very Middle Eastern.
1 Tbsp (15 mL) butter or dairy-free nonhydrogenated margarine
1 large cooking onion
4 large garlic cloves
6 cups (1.5 L) vegetable stock
1 ½ cups (375 mL) dried red lentils, washed
4 dried dates, pitted and chopped
½ tsp (2 mL) ground cumin
sae salt and pepper
In a soup pot over medium-low heat, melt the butter and sauté the onion, stirring, for about 20 minutes. Add the garlic, then the stock, lentils, dates, cumin, and sea salt and pepper to taste and bring to a boil over high heat. Cover, reduce the heat to low and cook, stirring occasionally, for about 30 minutes. You may need to add more water. This is also good puréed.