A rustic, sustaining soup on a cold day is a winner. One that accompanied with a slice of sourdough smothered in slowly melting butter leaves you warm and satisfied. I started making this soup a few years back and when winter approaches I whip out the recipe once a week or I make a big batch and freeze half for a quick wholesome meal. This recipe is a Moroccan cuisine due the spices and is a soup that always tastes better when reheated on the stove the next day as the flavors combine and enhance over night.
2 tbsp olive oil
1/2 onion, diced
1 garlic bulb, peeled and crushed or finely diced
1 Tbsp finely grated ginger and fresh turmeric (1 tsp turmeric powder also works)
Spices - 1 tsp of each paprika, coriander, cumin and chili flakes
1 can chopped tomatoes
2 carrots, grated
1 cup grated pumpkin
2 celery stalks, finely chopped
2 cups puy lentils, soaked in water to activate for 8 hours *see note below on why you activate your nuts
8 cups water
Salt and pepper
Parsley to finish
Heat the oil in a large saucepan and gently fry the onion, garlic, ginger and spices until softened. Add vegetables, lentils and water and simmer on a low heat for 1 hour. Season to taste.
When ready to serve, mix in coriander or parsley. I also serve the soup with a dollop of natural un-sweetened yoghurt.
*Why soak your nuts, seeds and legumes?
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain, legume or seed germinates. When it rains the nut, grain, legume or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak. See sprouting chart on this link here
Recipe inspired by Annabel langbein