Curried Lentils with Burdock Root
Recipe type: Vegetable Soup
Cuisine: Health supportive
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1½ cups green lentils
  • 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 1½-2 tsp. curry powder
  • 1 tsp. cumin powder
  • 3 garlic cloves, peeled and minced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 large burdock root, peeled and diced
  • 4 inch piece of alaria seaweedor wakame, chopped
  • 4-5 cups water
  • 1 bunch spinach, washed
  • 1½ tsp. sea salt + ¼ tsp. black pepper
  • ⅓ cup cilantro (or parsley), chopped
Instructions
  1. Rinse lentils, cover with 2 cups water and soak overnight or 8-10 hours.
  2. In a large soup pot, saute onion in olive oil on medium heat.
  3. Add curry, cumin and pinch of salt and coat the onions.
  4. Add garlic, celery, carrots, and burdock and cook 2-3 minutes. .
  5. Pour off the lentil soaking water and discard.
  6. Put lentils, alaria plus 4 cups fresh water into the soup pot and bring to a boil.
  7. Cover and reduce heat to simmer for 20 minutes.
  8. Add spinach, plus black pepper and remaining salt.
  9. Cover and continuing cooking 10-15 minutes.
  10. Toss in cilantro and serve.
Recipe by Andrea Beaman at https://andreabeaman.com/curried-lentils-burdock-root/