Since we've had a child, I've become a HUGE fan of the "meal in a bowl." The simpler, the better! This recipe is richly spiced, totally warming, and delish' - adapted from a recipe in Feeding the Whole Family : Cooking with Whole Foods by Cynthia Lair. If you have a cold or congestion of any kind, the spices in this soup can help to gently clear your head!
Makes 4 Servings
2 T. ghee or coconut oil
1 white onion, chopped
2 T. minced garlic
2 tsp. turmeric
2 tsp. ground cumin
1/8 tsp. cayenne
1 cup chopped tomatoes
1 c. dried red lentils, washed and drained
4 c. spring water
1 tsp. Himalayan pink salt
1 tsp. cumin seeds
1 tsp. mustard seeds
a few handfuls of fresh arugula
1. Place all ingredients in a VitaClay or Slow Cooker. On a VitaClay, use the "soup" setting. On a slow cooker, follow the manufacturer's instructions. Cook until the beans are soft and the flavors are "ripe" and well incorporated.
2. Place a handful of fresh arugula in the bottom of each serving bowl. Ladle the steaming hot soup on top. The heat of the soup will gently cook/wilt the arugula.
3. Serve with a heap of basmati or jasmine rice, plus avocado.