Monday, January 2, 2012

Lentil me wish you a happy 2012!

Okay, perhaps using lentil as a verb in that context was a stretch, but I'm all about experimenting today! I've been holding out on you way too long with this soup. It's a fantastic recipe full o' fibre, protein, iron and lots of other nutrients. Do yourself a favour and get some decent spices (in small amounts) and make this soup. This is a great meal to take for lunches. You can get it ready pretty easily before you hop in the shower and it's ready to put in a thermos before you're ready to leave. The garlic and ginger are anti-inflammatory, which is awesome.

Red Lentil Soup

 3 c. seasonal vegetables, chopped. 
1 c. red lentils
4-6 c. water
1 tsp. cumin seeds
1/2 tsp. black mustard seeds
1 T. coconut oil 
1/2 tsp. turmeric 
1 tsp. grated ginger
3 cloves
4 peppercorns
1/2 tsp. coriander seeds
a dash of red chili pepper flakes
broth cube or equivalent
sea salt and/or Bragg's

Heat oil over medium heart. Add cumin and mustard seeds until they begin to pop. Stir in lentils and stir for a minute. Add vegetables and stir to combine. Add all seasonings (except salt-- as it prevents lentils from cooking) and water. Bring to a boil and cook over medium heat for 25 minutes. If it's not done, turn to low heat, ensure there's enough water and cook for another 5-10 minutes. Season with a bit of sea salt or Bragg's to taste. If you wanna be a pro, put the peppercorns and cloves into a li'l muslin bag or piece of tied-up cheesecloth so you don't get too much of a taste sensation when you find one in your soup. I like this prize, but I (not like a pro) leave them in and fish the cloves out for Bruce, as he hates them. 

HAPPY 2012! What are you gonna get up to in 2012?

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