Vital Nourishment Red Lentil Dahl

VITAL NOURISHMENT RED LENTIL DAHL

with coconut hemp cream

Our bodies crave deep cellular nourishment that is easy to digest and soothing on the system. This healing soup features red lentils, which are the easiest legume to digest. They are also a powerhouse of vital nutrients including iron and protein; essential Vitamin B's, folate, zinc, phosphorous, manganese, fiber, copper, and potassium. Red lentil Dahl is a traditional Ayurvedic soup known for its overall balancing effects. An array of sunshine hued vegetables form the base of this soup, adding antioxidants and grounding properties. Fresh tumeric root and fresh ginger root bring anti inflammatory goodness, and warming spice. Hemp seeds are made into a cream that is added at the end of the soup. Hemp seeds activate our bodies endocannabanoid system, which means optimal cellular health through deep cellular nourishment.

As a healing foods chef, I have designed this recipe specifically for its' anti cancer, anti inflammatory, and easy to digest properties. It is a recommended soup for those going through chemotherapy. This is because it is full of healthy fats, nutrients, and nausea relieving fresh ginger. Soup can be watered down to make it easier go down. It is also recommended as a regular part of the diet for Diabetics and MS sufferers. The Coconut cream is balancing on the blood sugars which is essential for all food eaten by Diabetics. The anti inflammatory elements soothe the inflamed nerves of MS sufferers. I worked under the guidance of a nutritionist while creating this recipe.  

VITAL NOURISHMENT RED LENTIL DAHL
makes approximately 3 Quarts

The Hemp Cream

Soak 1/3 c shelled hemp seeds with 1c water. 
Let soak a minimum of 2 hours.

Blend on high with:

1T avocado oil or melted coconut oil

1T agave nectar or coconut sugar
pinch Himalayan salt
Set aside

Aromatics puree

In a food processor puree the following and set aside:

2 thumb size chunks of ginger root, peeled
2 thumb size chunks of tumeric root, peeled

The Mirepoix

Cut the following vegetables into a small dice size and saute in medium pot with 2 tablespoon Coconut Oil:

1 carrot, medium sized
½ stick celery

1 parsnip, small

½ red pepper

½ yellow pepper
1 small sweet potato and/or 1 small yellow beet

Add:

8c water, spring or reverse osmosis

2c red lentils
1 15oz can coconut cream, full fat

1-2t ginger powder, to taste

1-2t tumeric powder, to taste
2t    cardamon
1-3T Himalayan or Utah mineral salt, to taste - start with 1T

Let simmer for 1 hour. Take off heat. Add hemp cream and stir soup. The hemp cream curdles at high temperatures so it is important that the heat is turned off while adding it. Serve over Basmati Rice if desired.