Cold, grey and rainy. These days call for warming soups. Such as this one, from my book ‘With a Pinch of Yoga’.
Amaranth is an ancient grain that gives this lovely soup a deep, rich flavor. It also makes this soup creamy and very nutritious.
The fennel is amazing if you’re feeling a bit cold or if your belly needs some extra loving care.
- 2 cups red lentils
- ¼ cup amaranth
- 6 – 8 cups water (depending on how thick you like your soup to be)
- 2 stalks kombu
- ½ tbs Celtic sea salt
Bring the water to a boil. Wash lentils and add to water. Add the kombu and let simmer for 5 minutes. Add the amaranth and salt. Let simmer until the lentils and amaranth are soft.
- 2 bulbs fennel
- 1 large broccoli
When the lentils and amaranth are soft, puree the soup using an immersion blender.
Add salt, pepper and cumin to taste.
Stir in the steamed veggies.
Pour the soup in bowls. Top with freshly squeezed lemon juice, a splash of tamari and some coriander.
Text, recipe, and photo: Irina Verwer