Lentils are one of those foods that are packed with nutrients. They are a good source of iron and vegetable protein, and if you combine them with vegetables and some grains like a side of rice, quinoa or a slice of whole grain bread, you will have a balanced and delicious meal.
I tend to use them in soups, for a quick lunch fix. Soups are also great for busy days, since you just have to prep the ingredients, throw them in a pot with water and some oil and let it cook alone.
There are endless combinations, but I find this one specially soothing for winter days. Curry is very warming as is kabocha squash and coconut oil.
Turmeric, one of the spices in curry, is an amazing antioxidant with anti-inflamatory properties that also helps to dissolve uterine tumors. It stimulates digestion, and is useful to dispel flatulence. You can add it to anything from soups to bread to give that extra nutritious kick.
Using spices on a daily basis increases the antioxidants on your diet and gives you powerful health benefits as many studies have shown. Traditional cultures were right when using them on their daily meals
You can keep this soups in the fridge for 4 days, just reheat it with some water or stock before eating it.
- 1 Kabocha squash, medium size, peeled and cut medium dice
- 1/2 onion, chopped medium dice
- 2 cloves of garlic, chopped
- 2 T curry powder
- 1,5 C orange lentils, washed
- 3 C stock and 1 C water or more if needed
- 3 T coconut oil
- 1/3 C coconut milk, or more if wanted
- pistachios, raw
Heat 3 T of coconut oil in a medium saucepan on low-medium heat. Add the curry powder, stir and cook for a minute until fragrant. Add the onion and garlic and cook until tender. Add the kabocha squash, stir, season with salt and cook for 2 minutes. Add the lentils, stir and cook for a minute. Add the stock and water, bring to a boil and low heat to simmer for 30 – 40 minutes until lentils are done. Stir in the coconut milk and adjust seasoning.
Blend the soup and serve with some raw pistachios.