It’s a Sunday afternoon the sun is out. It’s -5 but feels like -12 out there and looks kind of windy.
I want something to eat that is comforting macaroni and cheese sounds great, but I want to continue my ways of healthy eating.
There is no way that I am going outside to run over to the grocery store to grab food.
That is why a well stocked pantry is always a important rule to ensure you eat healthy.
So I rummaged through my pantry and was able to make a large pot of comforting, immune boosting Curried Lentil Soup.
Curry powder is a spice mix of widely varying composition based on South Asian cuisine.
Cardamon – Known to improving digestion and stimulating the metabolism. Improves circulation to the lungs and thus considered good for asthma and bronchitis.
Garlic- Known as a Cold and flu prevention: Because of its antiviral and antibacterial properties as well as its vitamin C content, garlic is a powerful agent against the common cold as well as the flu.
Cayenne Pepper- The capsaicin in cayenne pepper is a great natural healing remedy.
Chilli’s- Are loaded with vitamin A, a potent antioxidant and boost to the immune system.
Ginger – Often take ginger for sore heads, seasickness, stomach upsets and vomiting.
Turmeric -Strengthens the immune system. According to ayurveda, turmeric is a blood purifier that improves liver function and prevents coughs and colds.
Curried Lentil Soup
Prep time : 35 min Total time: 1 hour
· 1 medium onion, chopped
· 2 medium carrots, finely chopped
· 3 large garlic cloves minced and divided
· 2 or more tablespoons of curry powder
· 1 cup French lentils
· 4 ¼ cup vegetable broth
· 1- 15 ounce can of chickpeas, drained and rinsed
· 1 tablespoon lemon juice
· 2 tablespoons Organic butter
· Salt and pepper to taste
· Curry powder 2 or more teaspoons (according to taste)
- Heat 1 tablespoon coconut oil in a large pot over medium heat. Add onion and carrot, sprinkle with salt and pepper. Cook until onions are translucent, stirring occasionally about 4 minutes.
- Add half chopped garlic, stir until vegetables are soft but not brown, about 4 minutes.
- Add 2 tablespoons of curry powder, stir till fragrant about 1 minute.
- Add lentils and 4 cups of vegetable broth. Sprinkle with salt and pepper. Increase the heat and bring to a boil.
- Reduce heat to a medium and simmer until lentils are tender about 30 minutes.
- In a food processor or blender puree chickpeas, lemon juice and ¼ cup vegetable broth, remaining 2 tablespoons of coconut oil and remaining garlic.
- Add chickpea puree and butter to the lentil soup. Season to taste with salt, pepper and additional curry if desired. Add broth by ¼ cupfuls to thin to desired consistency. Cook for about 8 minutes.
- Serve with slices of lemon on the side.