Are you looking for a protein rich, nutritious, warming soup for the cooler months ahead? Here you have a delicious recipe to satisfy your precious self. A complete meal in itself!
1 1/2 cups red lentils
2 large sweet potatoes, chopped roughly
1 tbsp organic coconut oil
1 onion, chopped finely
1 bay leaf
cloves of garlic, chopped finely
1 celery stick, chopped finely
1 carrot, diced
1 matchbox size piece of kombu (seaweed) – if you have some, but not crucial
1 x bouillon stock cube
1 tin organic coconut cream or milk
1-2 tbsp grated fresh ginger
Rind and juice of 1 lime
Fresh coriander to serve, chopped finely
Soak the red lentils in water in a large bowl over night, then rinse in a sieve.
In a medium pot heat the coconut oil and brown the onion in it. Add the bay leaf, garlic, celery and carrot and sauté for a few minutes. Add the sweet potato and red lentils, stir and then add enough water to just cover the potatoes like ‘icebergs’. Add the kombu and stock cube and bring to a boil.
When the foam arises scoop it off with a ladle, trying hard to leave the vegetables in the pot, and discard the mean unwanted foam. Turn the heat down and gently simmer for about an hour, but 1/2 an hour is efficient too.
When nearly soft add the coconut cream, ginger, lime rind and juice.
Puree with a hand held blender in the pot into a smooth, warming, creamy soup.
Adjust the flavours with lime juice, ginger and salt. Serve hot with fresh coriander and crusty bread.
For more wonderful cruelty-free recipes and to find out more about Carin please visit www.galasorganickitchen.com.