Tag Archives: lentils

Jerusalem Artichoke and Lentil Soup Recipe

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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!

Quinoa and Lentil Burgers

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This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

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Makes 4 Burgers

Ingredients

125g               Red Split Lentils

100g               Quinoa

500ml             Filtered water

1                          Carrot

2tbsp               Pumpkins Seeds

Handful           Fresh Parsley

1/2tsp             Ground coriander

1/4tsp             Pink Crystal Salt

1tsp                Coconut Oil

Instructions

Soak the pumpkin seeds overnight.

Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

Serve the quinoa and lentil burgers with your favourite salad.

Store in an airtight container in the fridge and eat within 3-4 days.

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Carrot and Coriander Soup

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This delicious carrot and coriander soup is perfect to warm you up on a cold winter’s day. It contains warming ginger, coriander, cumin and turmeric spices. Furthermore it is my favourite soup. It is soothing and sweet and perfect for when you need a dose of orange in your life!

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Serves 2

Ingredients

1tbsp              Coconut Oil

1                       Onion

250g               Carrots

1                       Sweet Potato

1inch              Fresh Root Ginger

1tsp                 Ground Turmeric

1 tsp                 Ground Cumin

1tsp                 Ground Coriander

125g                Red Split Lentils

1000ml          Filtered Water

Handful         Fresh Coriander

1/4tsp             Pink Crystal Salt

1/4tsp             Black Pepper

Instructions

Firstly melt the coconut oil in a large pan on a medium heat. Next chop up the onion and fry for for a few minutes until it is glassy in appearance. Now add the chopped garlic, turmeric, cumin, coriander spices and salt and pepper. Stir together.

Now pour in the litre of water.

Next add in the chopped carrots and diced sweet potato. Now pour in the lentils.

Next cover and bring to the boil. Then reduce the heat to a simmer and cook for 25 minutes.

Pour into a blender, ideally a Vitamix and blend until smooth.

Finally pour into a bowl and season with salt and black pepper. Best served warm with a slice of toasted bread.