Uploaded April 2023 | Updated September 2026, 2 weeks ago
A balanced blend of sweet and spicy, this ‘Curried Lentil Soup’ recipe features properly-prepared lentils, by way of soaking, which is needed in order to release the harmful anti-nutrients that serve as the plant’s defense mechanism.
Ingredients:
3 medium onions, peeled and sliced; or 3 leeks, washed, trimmed, and sliced
3 carrots, peeled and sliced
4 tablespoons butter, or extra Virgin olive oil, or a combination
2 cups red or brown lentils, soaked 7 or more hours in warm water
2 quarts chicken stock or beef stock, or water plus stock
2 or more tablespoons curry powder or curry paste
¼ to ½ cup fresh lemon juice
Sea salt and pepper, to taste
1 cup crème fraîche (French-style sour cream)
Directions:
In a large, stainless steel pot, cook vegetables gently for about one-half hour in melted butter and/or olive oil.
When the vegetables are soft, add stock and lentils, and bring to a boil.
The lentils will produce a great deal of foam – be sure to skim this off.
Reduce heat and add curry powder or paste.
Simmer covered until the lentils are tender – about one-half hour.
Puree the soup with a hand-held blender.
Thin with water to achieve desired consistency.
Season with lemon juice, salt, and pepper.
Ladle into heated bowls and serve with crème fraîche.
Note: The crème fraîche should be added in the bowl, and not to the boiling soup in the pot, so that its enzyme content is preserved. The fat-soluble vitamins in the sour cream act as catalysts for the assimilation of the protein and minerals in the lentils.
Get the recipe at:
price-pottenger.org/journal_article/recipe-curried-lentil-soup
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.
.
#nutrientdensefood #ancientgrains #legumes
A balanced blend of sweet and spicy, this ‘Curried Lentil Soup’ recipe features properly-prepared lentils, by way of soaking, which is needed in order to release the harmful anti-nutrients that serve as the plant’s defense mechanism.
Ingredients:
3 medium onions, peeled and sliced; or 3 leeks, washed, trimmed, and sliced
3 carrots, peeled and sliced
4 tablespoons butter, or extra Virgin olive oil, or a combination
2 cups red or brown lentils, soaked 7 or more hours in warm water
2 quarts chicken stock or beef stock, or water plus stock
2 or more tablespoons curry powder or curry paste
¼ to ½ cup fresh lemon juice
Sea salt and pepper, to taste
1 cup crème fraîche (French-style sour cream)
Directions:
In a large, stainless steel pot, cook vegetables gently for about one-half hour in melted butter and/or olive oil.
When the vegetables are soft, add stock and lentils, and bring to a boil.
The lentils will produce a great deal of foam – be sure to skim this off.
Reduce heat and add curry powder or paste.
Simmer covered until the lentils are tender – about one-half hour.
Puree the soup with a hand-held blender.
Thin with water to achieve desired consistency.
Season with lemon juice, salt, and pepper.
Ladle into heated bowls and serve with crème fraîche.
Note: The crème fraîche should be added in the bowl, and not to the boiling soup in the pot, so that its enzyme content is preserved. The fat-soluble vitamins in the sour cream act as catalysts for the assimilation of the protein and minerals in the lentils.
Get the recipe at:
price-pottenger.org/journal_article/recipe-curried-lentil-soup
.
.
.
#nutrientdensefood #ancientgrains #legumes
