This dish mimics some of my most favourite Middle Eastern herbs and spices delivered in an all plant based hearty meal. Loaded with plant based protein, healthy fats, fibre, leafy green fresh herbs, and coloured cellular carbs, phytonutrients, vitamins, and minerals – it’s definitely a #5tothrive soup to thrive on! We love the texture and aromatic flavours of this soup. In fact, when friends come over we often start with this as an entree (appetiser), or first course, as it’s always a crowd pleasure, especially with the topping. It’s a warm inviting way to start a 4 or 5 course dinner party. We usually make a big batch of this soup ahead of time and freeze it for when I don’t feel like cooking and need something quick. If I feel like a bowl at home, I simply defrost in a pot on the stove and skip making the fancy topping. Instead, I will top with fresh shopped coriander (cilantro) and sprinkle on some raw chopped almonds, or pumpkin seeds, or whatever I have on hand!
It’s really important that you pre-soak your green lentils. Not only will it help them to cook faster, more importantly it releases anti-nutrient phytates, lectins and enzyme inhibitors contained in the lentils that prevent us from absorbing nutrients properly. Green Lentils need to be soaked for approx, 7-8+ hours, or overnight (easiest) in filtered water. The filtered water needs to be 3 x the weight of the lentils. I always make sure I add in 1 Tablespoon of Apple Cider Vinegar to the water to also help the lentils become more digestible, and to prevent bloating and gas. Next day, be sure to drain the old water, and then rinse several times with fresh water, and drain well before using in this recipe.