Tag Archives: lentil

Jerusalem Artichoke and Lentil Soup Recipe

I ordered some jerusalem artichokes from Abel & Cole and wondered what to do with them. So I decided to make a jerusalem artichoke and lentil soup recipe with them. I’m so glad I did as it was the most delicious soup that I’ve ever made, bar the tomato and lentil soup! Everyone in my family loved it! We were licking the spoon from the pot!

This delicious jerusalem artichoke and lentil recipe is perfect to have on cold winter days to warm you up! The lentils are a good plant-based source of protein.

Jerusalem artichoke is a great source of fibre. Also is a prebiotic and feed the good bacteria in your gut. Additionally it is a great source of potassium with around 800mg per serving! Potassium is very deficient in Western diets and helps to support your adrenal glands in making energy. I also helps to calm anxiety.

Jerusalem Artichoke and Lentil Soup Recipe

Serves 2

Ingredients

  • 1tbsp coconut oil
  • 1 large red onion 
  • 1x stick celery
  • 1 large garlic clove
  • 200g Jerusalem artichoke
  • 300g carrots
  • 1 litre of filtered water
  • 1/4tsp Pink Himalayan salt
  • 1/4tsp Black pepper
  • 1/2tsp Rosemary
  • 1/2tsp Thyme
  • 125g red lentils

Instructions

First melt the coconut oil in a large metal soup pot.

Next chop the onion and celery and add to the pan. Sizzle for 5 minutes. Stop cooking before the onions get brown. Season with the salt and black pepper.

Then chop the garlic clove and and sizzle in the pan for 1 minute.

Now wash and chop up the jerusalem artichoke and carrots into chunks. Add them into the pan with the filtered water. Next sprinkle in the rosemary and thyme. Bring to the boil and then set a timer for 45 minutes. Reduce to a simmer on a medium heat.

When the timer reaches 30 minutes, pour in the red lentils.

Once cooked, take off the heat and leave to cool a little. Pour the soup into a blender and blitz for 30 seconds until it is a puree.

Pour into 2 bowls and serve!

Golden Root Vegetable Curry

This is my favourite curry recipe at the moment! It is so delicious! And perfect to warm up on a cold day! I use white basmati rice as I have read recently that it is easier to digest than brown rice and I find it is much nicer in curries!

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Serves 3

Ingredients

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

1inch               Fresh Root Ginger

80g                  Mushrooms

1tsp                 Mustard Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Turmeric

½ tsp               Cayenne Pepper

½ can              Coconut Milk

1000ml            Filtered Water

125g                Red Lentils

100g                Green Beans

200g                Jerusalem Artichoke

1                      Large Carrot

1                      Small Sweet Potato

75g                  Basmati Rice (per portion)

Method

Preheat the oven to 200C.

Put the Jerusalem artichoke, carrot and sweet potato on a baking tray. Pierce all over with a fork so the skins do not burn. Place in the oven and cook for 45 minutes.

While the root vegetables are roasting, melt the coconut oil in a large saucepan on a low heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Sizzle the onions and add the mustard seeds. When the mustard seeds start to pop, add in the chopped garlic and spices and stir.

Now pour in half a can of coconut milk. Fill the pan with around 700ml water and bring to the boil. Add in the chopped green beans and red lentils. Simmer for at least 20 minutes.

When the root vegetables are cooked, chop them into cubes and add to the pan.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes or until all the water is absorbed. Keep the rice in the pan with the lid on to stay warm until ready to serve.

Scoop the curry sauce onto a plate next to the rice. Serve warm. Enjoy!

Red Lentil and Kidney Bean Curry

Now that it’s Autumn, it’s a great time to start cooking curries again! The warming, spicy flavours of this delicious red lentil and kidney bean curry are perfect to warm up on a chilly day!

Red Lentil and Kidney Bean Curry

Serves 4

Ingredients

1tbsp                          Coconut Oil

1                                 Red Onion

1                                 Garlic Clove

½ tbsp                        Ground Cumin

½ tbsp                        Ground Coriander

½ tsp                          Ground Turmeric

½ tsp                          Cayenne Pepper

½ tsp                          Ground Ginger

½ 500g can                Passata

400g can                    Coconut Milk

125g                           Red Lentils

400g can                    Red Kidney Beans

600ml                         Filtered Water

300g (75g/serving)      Brown Rice

¼ tsp                          Pink Crystal Salt

¼ tsp                          Black Pepper

Instructions

Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

Serve the curry with the brown rice. Enjoy![amd-zlrecipe-recipe:29]