Autumn lentil soup with grits
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ingredients
3 pcs carrots 1 pcs shallots 3 pcs smaller type B potatoes 1 pcs larger parsnips 2 tbsp dried garlic 150 g lentils 150 g sprouted barley 2 pcs bay leaves parsley/celery sprigs 1 tsp ground turmeric piece of chilli pepper piece of ginger piece of ginger olive oil 1 tbsp romaine cumin salt
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Actually, the name makes everything clear. That this soup would be a thick, warming soup to keep us comfortable and harmonious through the transitional, cooling season of autumn. Traditional ingredients such as cinnamon, ginger, turmeric, cardamom, cumin, thyme, oregano, marjoram, onion, have a warming effect, i.e. they do not cool down our organism. Therefore, do not be afraid to use them. The addition of barley also raises the nutritional value, plus I gently sprouted it before using. You can also use gluten-free buckwheat or wild rice, for example. They can also be pre-sprouted before use. The soup is vegan and lactose-free. You can season it with cream or hard-boiled egg.
1.
If you know in advance that you are going to prepare this soup, try to pre-germinate the grains and lentils. Sprout each crop separately. Just wash them with water and leave them in a sieve for a couple of hours. The sieve should be placed over a bowl of water. You can use the sprouted grains to make kernotes, porridge, or more than one soup at a time. You can also use unsprouted ingredients.
2.
Slice the carrots and parsnips into small pieces, and the potatoes as well. You can peel the potatoes or use them with the skin on.
3.
Use a larger pot for preparation. Heat it up, add the olive oil and the carrots and parsnips. Lightly fry them in the oil, when the carrots release their colour into the oil, add salt, cumin and garlic, potatoes and stir to mix the flavour of the added spices.
4.
Add grains, lentils, bay leaf. Pour water with a piece of ginger. You can I broth. Add a whole shallot, if you have one from the garden, it can be with the skin on.
5.
Simmer over medium heat until both the grain and the lentils are soft. Then add the turmeric and bring to a boil. Chop the parsley and chillies. Sourdough bread goes well with the soup, but to make digestion easier, try omitting the bread. Adding a hard-boiled egg won’t spoil anything, quite the opposite. TIP: if you have the option, try cooking more quail eggs in your soup. They have almost zero cholesterol and several times more nutrients than hen eggs.
