Sprouted puy lentil and turmeric soup is a warming autumn soup. The sprouted lentils are easier to digest than dried lentils and are more nutritional, while turmeric helps to stimulate the digestion and relieve liver conditions such as jaundice. The soup also has anti-inflammatory qualities, helping to ease swelling and pain, including rheumatic and arthritic pain.
- 1 tbsp olive oil,
- 4 shallots, chopped,
- 1 tsp turmeric powder,
- 2 garlic cloves,
- 11⁄2 cups fresh shiitake mushrooms, sliced,
- 21⁄2 cups sprouted puy lentils (see note),
- 1 quart (1 liter) homemade vegetable stock or cold water,
- juice of 1⁄2 lemon,
- salt and freshly ground black pepper,
- 1 tbsp cilantro, chopped.
Makes 4 servings
- Heat the oil in a saucepan, add the chopped shallots, and sauté for a minute. Stir in the turmeric, garlic, and mushrooms. Then add the lentils and stock or water and bring to a boil. Simmer for 10 minutes.
- Switch the heat off and add the lemon juice and salt and pepper to taste. Pour the soup into bowls and serve decorated with the chopped cilantro.
NOTE: To sprout lentils, put 3⁄4 cup of dried puy lentils in a large glass jar (usually three times the volume of the lentils) to allow the lentils to expand while sprouting. Fasten a piece of cheesecloth over the opening of the jar, fill it with water, and leave overnight. Next morning, drain the water, rinse the jar and lentils with clean water, and leave the jar of lentils upside down at an angle to drip-dry through the cheesecloth. In the evening, rinse the lentils again and leave to drip-dry overnight. Repeat the process twice a day until the young shoots show (2–4 days). The lentils are ready to use when the shoots are at least as long as a dried puy lentil.