Sunday, 7 April 2013

spiced red lentil soup with sorrel

Sorrel is available, the sun is shining, spring must have arrived! Maybe it's a bit premature to get super excited and so this recipe is hedging its bets to a degree. The spices are warming as well as digestion promoting and the sorrel sings for spring.

250g red lentils
1 litre cold water
1 red onion, finely diced
1 large carrot, finely diced
1 clove garlic, minced
1 tsp ground cumin
1/4 tsp cinnamon
1 tsp ground coriander
1 tsp vegetable bouillon
2 tbsp olive oil
100g sorrel

Wash the lentils well in plenty of water. Saute the onion and carrot for about 5 minutes until the soften. Add the garlic and spices and cook for about 2 minutes. Add the lentils, bouillon and water, bring to a simmer and for about 25 minutes until soft. Add the sorrel and blend. Heat the soup through. I served it with whole grain rice, sprouted beans and a dollop of yoghurt.

This soup is tridoshic and suitable for all of the doshas. Vata types though, shouldn't eat red lentils on a regular basis.

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