Macrobiotic diary day 4: Curried red lentil soup

SHA's easy red lentil soup recipe. Rebecca McLaughlin-Duane
SHA's easy red lentil soup recipe. Rebecca McLaughlin-Duane

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.

Ingredients:

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

Steps:

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 www.thenational.ae/lifestyle/well-being/sha-wellness-clinic-to-open-international-resort-in-dubai

Published: May 18, 2014 04:00 AM

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