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Curry in a Hurry Red Lentil Soup
by Holly Anne Shelowitz, Holistic Health Counselor
This is a delicious soup because most of the spices are added at the end- yum!
Serves 4-6
Ingredients
1 C red lentils
5 C water
4 carrots
1 small daikon
2 turnips
1 yam
2 parsnips
2 onions
1 small head broccoli
½ head purple or green cabbage
1 large piece kombu or wakame seaweed broken into small pieces
a few stems of leafy greens (kale, collards...)
½ tsp each cardamom, coriander, cumin, white pepper, garam masala, indian curry, mustard seed
pinch salt (add at the end)
juice of 1 lemon
1 T olive oil
1 T umeboshi vinegar, or more to taste
1 bunch cilantro- chopped
yogurt, crème freche (optional)
*if you want a brothier soup, use more water
*you can always add more water
Directions
- bring water to boil with lentils, kombu seaweed, and lower to simmer
- chop veggies into chunks and add to pot, saving 1 onion and the cilantro for later
- simmer all together on low for 45 min
- in a separate pan, saute onion until fragrant, then add spices until mustard seeds pop
- add onion-spice mixture to soup pot, along with lemon juice and stir to mix.
- add umeboshi vinegar to taste, and garnish generously with cilantro
- top with some cultured cream or yogurt (optional)
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