Macrobiotic diary day 4: Curried red lentil soup
Make a batch of this soup, freeze it and serve chilled as a summer starter or as a hearty main course.
Besides being rich in iron, protein and other nutrients, red lentils are easy to cook, as they require no pre-soaking.
1.5 cups of dried red lentils
10cm piece of kombu seaweed
1 clove of garlic, very thinly sliced
8 cups of water
1 leek, finely chopped
2 stalks of celery finely diced
2 carrots, diced
2 teaspoons of curry powder
¼ cup of umeboshi vinegar
1 tablespoon of fresh ginger juice
Freshly ground black pepper to taste
¼ cup of coarsely chopped parsley to garnish
1. Wash the lentils thoroughly in cold water and drain.
2. Bring the lentils, garlic, kombu, leek, celery and carrot to a boil in a large saucepan.
3. Stirring occasionally, simmer for 20 minutes or until the lentils become soft.
4. Skim any discoloured/dark foam from the top of the broth.
5. Remove and discard the kombu.
6. Add the curry powder, vinegar and ginger juice before simmering for a further 5 minutes.
7. If desired, add cubes of tofu or shiitake mushroom to complete the meal.
8. Season and garnish with a liberal sprinkling of fresh parsley.
For more recipes inspired by Shamadi restaurant, part of SHA Wellness Clinic in Spain go to blog.shawellnessclinic.com
Read more about the health centre which will soon be coming to Dubai at
Published: May 18, 2014 04:00 AM