Most people start their fermentation journey with sauerkraut. It is such a simple and tasty ferment with a long history and the flavour combinations are seemingly endless.
This is one of my favourite soups. It has a hearty flavour making it perfect for a meal. Black roasted capsicum adds a sweet earthiness to the soup and the coriander oil is fresh vibrant way to round it off.
The much maligned lentil is actually a nutritional powerhouse being a good source of protein, fibre and minerals. Adequate soaking and cooking enhances their nutritional value and your ability to digest them. I usually pop my red lentils in a basin of water on the bench the night before I want to cook with them.
Blackening capsicums adds a richness to the soup as the flesh becomes sweet and takes on a gentle smoky flavour. Cooking capsicums destroys some of the vitamin C content however the tissue strengthening bioflavonoids in the white pith help you absorb what is left, so remember not to strip that white pith from the flesh, just remove the skin, stem and seeds. Those red pigments in the flesh also tell you they are chock full of a spectrum of antioxidants!
Coriander oil is super easy to make and adds a freshness to the soup. Coriander is an amazing herb that is abundant in essential oils that are detoxifying, anti-bacterial and immune enhancing. Indeed coriander aids in the removal of heavy metals in the body and the green tops have a very high concentration of antioxdiants. This is why I like to pulverise the fresh plant into an oil preparation that can be added in a big drizzle at the end, not only to preserve the nutrients but also allow you to get a fair whack of it!
You will notice that the coconut cream is optional. Sometimes I like the soup a little lighter, especially in the warmer months and then other times I like the heartier version with the coconut cream added.
I find myself dipping into the pot over the next few days also having a bowl for breakfast and for lunch. Sometimes I make a vat of the soup and freeze portions that I can whip out for making a quick breakfast or lunch. The coriander oil is so easy to make that I just whizz it up whilst the soup is heating up, alternatively you can skip this garnish and just chop some fresh leaves to finish it off.
Enjoy your Roast Capsicum and Red Lentil Soup with Coriander Oil!
There is a worrying trend across wellness oriented food blogs and magazines to offer endless “healthy” and natural sweet treats. You have seen the pictures choking Instagram and Pinterest feeds – raw vegan paleo caramel slice, cacao peanut butter cups, raw cashew cream “cheesecake”. It appears that this is what all the healthy bods are eating … or at least dreaming about!
Starting your day with maple toasted granola, popping a few cacao balls at work then scoffing a slice or two of raw caramel slice after dinner is not going to put you on the path to good health in the long run. When transitioning from a high sugar diet to a low sugar one these substitutions are great, they move you from the empty calories of refined cane sugar and high fructose corn syrup to more nutrient-dense foods, they also allow time for your palate to evolve. Including them in significant quantities in your day to day diet long-term will simply keep feeding you sugar….
My nan and her enthusiasm for natural remedies and whole foods influenced my life path and introduced my palate to the funky gorgeousness of fermented and pickled food. Since my childhood I had always been hungry for these tastes and was therefor thrilled to come across a copy of Wild Fermentation by Sandor Katz in a bookshop about eight years ago. My passion for all things fermented was rekindled and I was happy to find a universe of new tastes that extended beyond rejuvelac and pickled beetroot. Yes, I had a seventies childhood!…
Local lemon trees are groaning under the abundance of fruit and everybody knows that I love lemons so my kitchen is overflowing too! I do nothing fancy when preserving, I just want to capture the clean flavour and conserve the nutrients of these beautiful fruit. Freezing the juice and the rind and preserving the whole fruit in salt ensures you will have a ready supply when lemons are scarce. …