This Red Lentil Soup with Coconut & Lemon cream is really awesome. It´s easy to make, children friendly and stuffed with healthy ingredients. If you prefer a more spicy soup you can swap the Black pepper to Cayenne pepper. Cayenne Pepper and Black Pepper both increases the body absorption of Turmeric.
Turmeric is from southeast Asia. It has been used for thousands of years in the Ayurvedic tradition where it is considered a herb that purified the entire body. One of its components is called curcumin. Curcumin is a very strong antioxidant and has potent anti-inflammatory effects. Regular intake may play a role in lowering the risks of heart disease and even cancer. Turmeric is also known to improve brain function, which is great when you recover from burnout related brain damage.
Black pepper is as important. Due to it´s active component Piperine, adding black pepper to any dish with turmeric the into any dishes seasoned with turmeric enhances the bioavailability of turmeric (curcumin) and increases the body absorption with up to 2000%
Cayenne Pepper is wellknown as a digestive aid. It´s a metabolic booster and it increases circulation both around the heart and the rest of the body, and has detoxifying properties. Cayenne pepper is packed with beta carotene and antioxidants that supports the immune system and is therefore great to prevent a Flu!
Important! In this recipe use coconut cream instead of coconut milk. Make sure that you don’t shake og mix the can. You need some of the fat part for the coconut & Lemon cream!
- 400g of unboiled red lentils
- 1 dl. of coconut cream (whats left after you take what you need for the coconut & lemon cream)
- 1,5-2 dl of canned crossed tomatoes
- 2 tablespoons of grated fresh ginger
- 3 cloves of garlic pressed or grated garlic
- Juice of half a lemon
- 1,5 teaspoon of grounded cumin
- 1 teaspoon of grounded turmeric
- 1,5 teaspoon of curry
- 1 dash of cinnamon
- 2 tablespoons of Agave Sirap
- appx. 2 dl. of water
- pepper for taste (if you like it spicy you can change this to 0,5 teaspoon of cayenne)
- Salt to taste
- Fresh Parsley for topping
Coconut n Lemon cream
- 2 dl. of Coconut cream (the fat part at the top of the can)
- juice of half a lemon
- grated lemon crust of half a lemon
- salt to taste
Rinse the unboiled Red Lentils and put them in a big pot with plenty of water. Bring the water to boil and turn down the heat to low heat and let the lentils simmer for about 10 min.
When the lentils are done pour off excess water
While the lentils are simmering you can prepare the Coconut & Lemon cream and set it aside to rest and prepare the rest of the ingredients for the soup
Mix in the rest of the ingredients and let it simmer for at least 5 minutes to get the best taste out of the ingredients.
Mix the soup with a hand mixer until preferred consistency and serve The Red Lentil Soup with Coconut & lemon cream and Parsley.