Replenishing Red Lentil Soup
Replenishing Red Lentil Soup
Soaking grains, lentils, nuts and seeds for 30-60 mins in warm water helps make them easier to digest. You could also cook them with asafoetida to help prevent gas and bloating.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp ghee
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated ginger
- 2 tsp ground cumin
- ¼ tsp cayenne pepper
- 250g red lentils, rinsed & drained
- 4 large tomatoes, chopped
- 1L chicken or vegetable stock
- ½ lemon, sliced
- Zest & juice ½ lemon
- Celtic sea salt, to taste
- 2 tbsp chopped flat-leaf parsley & lemon cheeks, to serve
Method
- Heat the ghee in a large heavy-based saucepan over medium heat.
- Add the onion, garlic and ginger and cook for 5 mins or until the onion is soft. Add the spices and stir for another min until fragrant. Add the lentils, tomato, stock and lemon slices, stirring to combine. Bring to a boil, then reduce the heat and simmer, covered, for 25 mins or until the lentils are soft.
- Add the lemon zest and juice, season with salt, and cook for a further 1–2 mins.
- Top with parsley and serve with a lemon cheek each.
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