LENTIL SOUP WITH FENUGREEK & THYME
Vegetarian - Gluten & Lactose Free
INGREDIENTS (Serves 2):
1 cup Organic Split Red Lentils
2-3 cups Fresh Water
¼ cup Dried Fenugreek Leaves
1/2 tsp Dried Thyme
1tsp Rock Salt
¼ tsp Cayenne Powder or Black Pepper
1/4tsp Turmeric Powder
1 tbsp Organic, Biodynamic, Grass-fed Ghee
4 sprigs of fresh Coriander, leaves & stems (or parsley)
METHOD:
1. In a medium cooking pot, rinse lentils a few times with fresh running water.
2. Add Water, Fenugreek, Thyme, Salt, Cayenne, Turmeric & Ghee.
3. Bring to the boil, then lower heat slightly & let simmer with lid on for 12mins or until lentils begin to blend into mush. Add more water if too much escaped during the cooking process.
4. Wash and remove Coriander leaves and put aside for garnish, then turn off heat finely chop stems & stir into pot. Serve warm top with extra ghee & Coriander leaves.
*CLEANSES LIVER & LYMPHATIC SYSTEM, PROMOTES COLLAGEN & LACTATION.
INDICATED FOR FLU/COLD WITH CONGESTION OR DURING POSTPARTUM.
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