2 1/2 cups organic red lentils soaked and rinsed
1/4 of a head of green cabbage
2-3 carrots cubed
1/2 med yellow onion finely chopped
2 cups of kale/spinach
4 cloves minced
3 tbsp turmeric
3 tbsp curry
sea salt and black pepper to taste
Everything in the pot with 3.5 litres of filtered water, bring everything to a boil for 1 min, turn down and simmer for 20-25 mins until the lentils are soft.
The soup becomes quite thick and I have a hard time deciding if it is more of a stew or soup at that water ratio. I enjoy adding another litre during the cooking process to make it more of a liquidy, veggie filled, yummy, warming, hydrating soup.
I also enjoy to top with tamari a fermented salty goodness that pairs well with most anything requiring salt.
There is also no added fats in the recipe and lentils are naturally low, I might suggest that a healthy be portioned into the bowl if wanting to balance your fats through the day, It will keep you satisfied for longer, and is an essential part of the diet.
In the last blog posting I mentioned the amazing health benefits of Lentils but I just need to repeat them here; They are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, that we discussed, folate and iron. studies show they can help stabilize blood sugars, and aid in weight loss. They are associated with lower cholesterol, and help with constipation.
They have a lower soaking threshold than other beans and legumes that make them easy to prepare, but with any grain, bean, legume, or pulse, I always recommend a good soak. follow this link for more information on why soaking is so important.