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Recipe: Moroccan Lentil & Carrot Soup

If there is one thing I love talking about, it’s bowels. Knowing more about someone’s bowel health can be a window into their health status, which is why I often spend at least 15 minutes talking about digestion and bowel regularity in my counselling sessions. Irritable Bowel Syndrome, or IBS, is one of the most commonly diagnosed conditions – and unfortunately, it’s one of the more complex to treat. Symptoms can vary, but often relate to underlying inflammation. This recipe is great for those suffering from IBS – it contains many anti-inflammatory ingredients, like ginger, turmeric and coriander, and it’s packed with fiber from the delicious vegetables and protein-packed lentils, making it your gut’s best friend. Whether you suffer from IBS or not, this recipe is nutritious and delicious…my favorite combination.

INGREDIENTS

  • 1 tbsp Avocado Oil
  • 2 Heirloom Carrots (sliced thin)
  • 2 Zucchini (sliced thin)
  • 2 stalks Celery (chopped)
  • 1 tbsp Ginger (chopped)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 3 cups Water
  • 1 cup Lentils (drained and rinsed)
  • 2 cups Cilantro (chopped)
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 4-6 sprigs Rosemary (fresh)
  • 1/4 cup Cilantro (chopped)

 

INSTRUCTIONS

  1. In a large pot over medium-high heat, add oil, ginger, coriander, cumin and turmeric. Sauté for 2 minutes, until the ginger becomes fragrant.
  2. Add carrots, celery, and zucchini. Sauté for 5 minutes until coated with the spices.
  3. Add water to the pot and bring to a boil. Reduce to a simmer and cook for another 5 minutes, or until carrots are tender.
  4. Add the lentils, cilantro, rosemary, salt, and pepper. Stir well for 2-3 minutes.
  5. Serve into bowls and top with fresh cilantro.

Enjoy!

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