20 minute Red Lentil and Carrot Soup PDF Print E-mail
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Tuesday, 20 July 2010 00:21

20 minute Red Lentil and Carrot Soup
This recipe is very simple and also very adaptable. It can become red lentil and pumpkin, parsnip, zucchini or turnip soup with just one change of ingredient. It can also become a red lentil and mixed vegetable soup through a combination of winter vegetables. Lentils are a very high source of iron and packed with protein. They are of great value to the vegetarian diet or the meatless meal in general. This soup comes under the Water element. It is best consumed in the Winter or on cold/wet days in the late autumn or early spring. They are strengthening and nurturing to the immune system through their high levels the minerals and micro nutrients. This soup contains ginger as a warming spice and stimulant to the free movement of lymph fluids and to maintain integrity of the mucous membranes. Use home grown or organic or biodynamic carrots and other vegetables if possible and above all use the freshest you can find. Red lentils cook very quickly and do not need pre soaking as do other lentil varieties. Other lentils may be substituted but they will need soaking for 2 hours in cold water and then cooking before adding them to the vegetables. Quantities are measured by volume and so no scales are needed.
3 tablespoons of olive oil or safflower oil. This is rich in monounsaturated fatty acids.
1 teaspoon of sesame oil to impart some yang into the flavour
1 heaped tablespoon of finely grated fresh ginger.
2 cloves of Garlic, crushed and chopped. This is optional.
One quarter cup of Soy sauce. This imparts flavour, provides some salt and stimulates digestion. It is yang in its effect in the body. The quantity used is a preference depending on taste. 1 good tablespoon of Miso paste may be substituted.
1 cup of red lentils, well washed and drained.  
2 cups of finely chopped leek or red or brown onion.
3 cups of coarsely grated carrot.
9 cups of near boiling water
Heat the oil in a large (6 litre) saucepan, add the leak or onion and fry until translucent.  Add the ginger and garlic if using it, and bring out the flavour by stirring them through the leek or onion for a minute or two. 
Add the grated carrot and stir them through for a minute to allow the heat of the leek or onion mix to coat the carrot with the oil and ginger/garlic flavours.
Add the near boiling water and bring to a simmer. This soup will take about a little under 20 minutes to cook. The soy sauce should be added with 3 to 4 minutes or so left.
The colour of the soup will be unmistakably carrot and with the dominant smell of ginger.

Serve with a crusty bread.

Serves 6 +

Last Updated on Tuesday, 20 July 2010 00:26
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