175g red Lentils
500ml coconut milk
2 cm ginger
Curry, ground cumin, gomasio or sea salt, ground sweet pepper
1 Tbs coconut oil
1 Broccoli head
Heat a pot without oil and roast all spices except the salt until they release a sense of smell, now add coco nut oil and let it melt, add the lentils and stir to cover them all with oil. Add coconut milk and a cup of water. Let that boil on medium heat and mix meanwhile the tomatoes with another cup of water – there you have your homemade tomato sauce, easy, right? Add it to the soup and wait until the lentils are soft.
Heat more water in another pot and cut the broccoli into small pieces, also the stem, peel it and cut in squares, the stem contains the main load of this super-vegetable, mainly Vitamin K which we need for example to prevent our blood of building plaques. To keep all the goodness of your broccoli alive add it to boiling water for not more than 5 minutes.
Taste the soup to see if it needs more seasoning and serve it with the broccoli.
The main difference of red lentils and darker kinds is primarily their taste they are mild, almost sweet, while brown lentils have a way stronger taste. Usually red lentils are sold without their peel, this means they don’t need to be soaked and are easier to digest plus they are cooked in way less time, 15 to 20 minutes are usually enough. Red lentils contain all the proteins and fibers as other legumes do.
The semi-solid mash of red lentils is a perfect base for countless variations of vegetable soups and homemade baby food. Add a strip of kombu alga to make them even more digestible.