This soup will warm you up in winter (although I enjoy it all year round!) and nourish you at the same time. The broth supplies nutrients for the gut lining; the lentils provide energy, some protein, vitamins and minerals as well as prebiotic fibre for your beneficial gut microbes; butter provides important saturated fats and vitamins A and D; the coconut cream provides special fats that can be used for quick energy (medium-chain triglycerides); spices help digestion and more; and everyone knows about the importance of veggies!
- 50g butter
- 1 x onion, diced
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp curry powder
- diced vegetables e.g. 1 x carrot +1 x zucchini +1 x stalk celery including leaves, or whatever you have in the fridge!
- pinch of chili flakes (optional)
- 1 cup red lentils
- 500ml bone broth (recipe here), or buy an all natural, properly prepared one from a health food shop
- 500ml water
- 400ml can coconut cream
- fresh chopped herbs e.g. parsley, coriander
- salt and pepper to taste
Melt the butter on medium heat in a large saucepan. Add the onion, sauté 5 mins. Add the spices, sauté, stirring occasionally till aromatic. Add all other ingredients and bring to boil. Simmer gently on very low (you may need a diffuser) till vegetables are cooked and lentils are very soft (at least an hour). Stir towards the end of cooking time to ensure soup is not sticking to the bottom of pan. Garnish with chopped herbs. Delicious served with buttered sourdough bread.