Lentil, Carrot & Turmeric Soup Recipe

With several exams recently, I’ve had to put my blog on hold, which has been quite frustrating as I’ve had so many ideas for posts and useful content. I’d like to update most of my current posts with knowledge that I’ve gained from my studies. I can’t wait for Potent Peach to share the science behind the facts as it’s not only fascinating but very much needed in the online health jungle.

I promised to post this recipe quite a while back when we were approaching Autumn. I’ve made variations of this soup for years and years and it never fails to satisfy and sustain me. The great thing about lentils is that they are pretty versatile in terms of what you can add and flavour them with. I love adding garlic and spices as well as black pepper, it’s so warming and delicious. They also contain a lot of energy and fibre, which means you can enjoy a light meal and feel full from it.

Your digestive system uses food to tell the body about the its outside environment. It contains a network of neurons called the submucosal plexus, which is the “Brain” of the gut. It detects and provides information about the external ‘environment’ and responds accordingly. For example; assesses the quality, nutritional content and quantity of the food you eat to tell the body if it is heading for famine, high or low temperatures and whether it should be storing fat or not. A good reason to eat ‘in season’.

Some other interesting facts:

  • Your digestive system is home to 2/3 of your immune system
  • 90% of your seretonin is secreted in the gut (your happy hormone)
  • You’ve also got tastebuds in your intestines and your lungs!!

So without further ado, here’s the recipe you may or may not have been waiting for 😉 – and there’s still plenty of wintertime left to enjoy it!

Recipe:

  • 150g Red Lentils (thouroghly washed twice to remove dust and stones)
  • 1 Large onion
  • 2 Carrots (1 sweet potato can be used instead)
  • 1 Slice organic butter
  • 2 tsp Curry powder
  • 1tsp Cumin
  • 1 tsp Coriander
  • 1tsp Turmeric
  • 2 Cloves garlic crushed
  • 1-2 stock cubes (I use chicken)
  • 1 pint water (adjust to thickness desired)
  • Sprinkle of chilli flakes to taste
  • Drizzle Olive oil
  • Salt & black pepper
  • Pumpkin & cashews to garnish
  • 2 tsp Flax seed to sprinkle on top

Method:

  • Soak and rinse the lentils, I usually soak them for at least 20 minutes and wash 3 times until clear.
  • Chop the onion and sweat in a little butter in the pan.
  • On a low heat add the crushed garlic and stir.
  • Add the spices and mix well to make a spicy, soft sludge. (leave chilli until later)
  • Chop the carrot and add to the pan.
  • Then add the lentils and stir (add more butter to lubricate)
  • Add the water and stock. Stir well to mix.
  • Simmer for at least 15-20 minutes (add sweet potato at this point if desired)
  • During this time add extra flavourings such as the chilli (and more spices / pepper / salt).
  • When the lentils are soft, take off the heat and blend (I use a hand blender)
  • Stir in olive oil drizzle
  • Garnish with cashews, flaxseed and pumpkin seeds.

If you make the soup and share it, I’d love it if you tagged it with #feelingpeachy as I love it when people make and enjoy my recipes!

Enjoy the Christmas period and don’t forget to make my nourishing detox soup after your Christmas parties – it’s delicious!

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