A Weekly Tradition of Nutrient-Dense Lentil Soup.
Lentil soup has always been a weekly phenomenon in my family home. Growing up, my mum would cook lentils every Monday for some reason, and I have continued this tradition by making it a weekly dinner on Mondays or Tuesdays. Not only is it a heart-warming dish that’s perfect for winter, but it’s also very nutrient-dense, especially when I add seasonal veggies and different polyphenols to the recipe.
To make our version of lentil soup supercharged with anti-cancer and anti-inflammatory foods, I use garlic, leek, onions, cinnamon, cardamom, and olive oil for oleocanthal. My cooking style is simple, but I always try to include as much nutrient density and variety in one dish while working with the flavors. I rely heavily on what’s available at my local organic seasonal market, so this recipe can be altered slightly to fit the available ingredients.
Leftovers are also great for lunch the next day, making this soup a practical and healthy choice. To add an extra kick of nutrient density to the soup, I like to forage for dandelion leaves which are growing abundantly at the moment. They’re so soft and luscious, and they’re perfect for adding that extra layer of flavour and nutrition to the soup. Give this recipe a try, and let us know what you think. Enjoy the comforting and nutritious goodness of lentil soup, and don’t forget to try out different seasonal veggies and herbs to make it even more exciting.
Kali orexi.
Ingredients
1 bag french Lentils
1 red onion diced
1 yellow onion
3 garlic cloves smashed
2 carrots cut in ¼ inch pieces
2 stalks celery cut in ¼ inch pieces
1 bunch of wild dandelion leaves
3-4 cups of bone broth or veggie broth
1 can of organic tomatoes diced
1 /4 cup organic extra virgin olive oil
2 organic bay leaves
1 teaspoon of organic cinnamon
1 tablespoon of organic sweet paprika
1/4 of a teaspoon of ground cardamom
1/4 of a teaspoon of turmeric
freshly ground black pepper
1/4 teaspoon of celtic salt
Instructions
Put lentils in a pot and bring them to a boil, empty the dark water and rinse thoroughly.
– In a large pot, heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 minutes and add all the spices, like sweet paprika,turmeric,cardamom and cinnamon.
– Add the carrots and celery and sauté for 3-5 minutes.
– Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in), and preferred stock.
– Bring to a boil for 1-2 minutes.
– Lower the heat to the minimum. Cover the pot and simmer for 40 minutes. Cooking time depends on the kind of lentils you are using. I am using red french lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency.
– Add the dandelion greens and cook for 5 minutes and add salt and freshly ground pepper to taste.
– Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a tablespoon of olive oil, a tablespoon of red wine vinegar (optional), organic feta (optional) and warm crusty bread on the
No products in the cart. 