It's perfectly satisfying topped with green onions, sesame oil, gomashio or cilantro or served alongside brown rice.
|Red Lentil Anti-Inflammatory Soup topped with gamashio|
Red Lentil Anti-Inflammatory Soup
1 tablespoon coconut oil
1 white/yellow onion, diced
2 garlic cloves, minced
2 jalapeno peppers, diced (your choice to include the seeds or not)
1 tablespoon minced ginger
1 stalk lemongrass, thinly sliced
2 bay leaves
1/2 tsp turmeric
1 cup red lentils, sorted and rinsed
3 cups water
one 15 oz can of coconut milk (light or regular)
1 tsp sea salt
juice of 1/2 lime
In a soup pot, saute onion, garlic and peppers in coconut oil until onions are translucent. Then add ginger, lemongrass, turmeric and bay leaves and cook 2 minutes, stirring frequently. Next, add lentils and water, bring to a low boil then simmering 25 minutes to cook the lentils. At this point, add the coocnut milk and simmer another 5 minutes before adding sea salt and lime juice just before serving.
Gomashio is a Japanese condiment that I frequently use over rice, stir-fry and soups. I first learned how ot make it from the fabulous chef and homeopath, Betsey Beaven. I have since lost her recipe and thus have been "winging it" with this combination:
1/3 cup raw sesame seeds
2 teaspoons sea salt
Roast the sesame seeds and sea salt in a dry (not oiled) skillet over medium heat until fragrant and golden (3-4 minutes). Stirring frequently and being careful not to burn the seeds.
Remove from heat and let the seeds cool a bit before using a spice grinder to grind the mixture into a sawdust texture (not a fine powder, more like the texture of wheat germ or lightly ground flax seeds).
Store at room temperature in an airtight container for up to 3 weeks.