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Today I finished my juice fasting and as my digestive system was not working fully these days, it is suggested that the transition to solid foods should be smooth by giving my body light and digestible foods. So, this soup was the perfect start! Red lentils are another variety of our well-known brown lentils, they simply melt while boiling, making them ideal for soups and Indian dal. Like brown lentils, red is very nutritious: it is a rich source of fibre and complex carbohydrates that slowly release their energy and keep you well for at least 2 hours. Also, 1 cup of lentils contains 18gr of protein (as much as a chicken breast), and much less fat. Finally, lentils are a very good source of folic acid, the vitamin needed by the body to produce new cells. And as it is known, lentils are a good source of iron, increasing energy and metabolism. So, our mums were doing well begging us to eat our lentils at school. Of course, to maximize the nutritional value of the lentils, you must soak it with some acidic element (e.g. a little vinegar or lemon). Soaking neutralizes the phytic acid and enzymes present in lentils (and in all legumes) which prevent the full absorption of its trace elements. That’s why we boil them first when we do not have time, although I personally prefer to soak them, which is the most traditional way to boost their nutritional value. This particular soup with tomato, carrot and ground lentils is incredibly potent and has a spicy flavour including: paprika, cumin and charissa, a mixture of spicy spices used in Arabic cuisine, which together with paprika give a particularly rich and slightly hot taste. This soup is the ultimate comfort food for cold winter days. I made more than enough so I filled up this awesome Sanitas Silicone Blanket to take with me to the office tomorrow! It’s a great convenience, everything is packed in the office and then compressed to put it in the bag, not taking up much space! I had never imagined that I could be so excited with a little silicone blanket!
Ingredients
– 1 cup of red lentils, soaked the night before
– 2 tomatoes, cut in 4
– 1 carrot, cut
– 3 cloves of garlic, finely chopped
– 1 tsp of cumin
– 1 tsp of paprika
– 1 tsp of charissa
– 2 spoons of apple vinegar
– A few sun-dried tomatoes for garnish
– 1 vegetable broth
– 500ml of water
Preparation
– Cook the garlic in some olive oil and spices in a large pot
– Add the tomatoes and carrots and let them cook with the spices for 2-3 minutes
– Add the lentils, water and vegetable broth
– Close the lid and let it boil for about 20 minutes
– Turn off the heat and let the lentils cool down
– Put the soup in the blender and grind until it becomes a velvet soup, adding the apple vinegar
– Try the flavour and if you want, add more salt
– Serve warm, and garnish with some sun-dried tomatoes