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LEEK & LENTIL GREEN GOODNESS SOUP

foodworx recipe
LEEK- LENTIL- & GREENS GOODNESS SOUP
alkalising, NOURISHING AND DETOXING, RICH IN ANTIOXIDANTS, FIBRE AND FOLATE, VITAMIN C…
INGREDIENTS:
1 TABLSP VIRGIN COCONUT OIL
2 LEEKS, WASHED AND SLICED
6 SPRIGS THYME
4 BAY LEAVES
1⁄2 BUNCH CORIANDER
1⁄2 CUP FRENCH GREEN LENTILS, WASHED, PICKED, SPROUTED
1⁄2 BUNCH TUSCAN KALE, WASHED AND FINELY SLICED (any green leafy vegetables are good) 100 G BABY SPINACH LEAVES or FINELY SLICED BRUSSEL SPROUTS
4 CUPS WATER
S & P TO TASTE
FINISH WITH:
3 Tblsp. PESTO
2 LIMES, JUICE
PESTO:
(larger quantity) for storage
1 BUNCH PARSLEY
1 BUNCH BASIL
1 GARLIC CLOVE (or 2 confit cloves) 75 gr PUMPKIN SEEDS
2 TBLSP. LEMON JUICE
4 TBLSP. OLIVE OIL
SEASALT AND PEPPER TO TASTE
• BLEND ALL INGREDIENTS TO the DESIRED CONSISTENCY; DON’T BLEND IT TOO FINE AS YOU CAN LOSE THAT CRISP ‘GREEN’ FLAVOR.
• STORE IN A GLASS JAR IN THE FRIDGE UP TO A WEEK OR FREEZE IN ICE CUBE TRAY METHOD:
1. SAUTE LEEKS AND DICED CORIANDER ROOTS AND STEMS IN OLIVE OIL TILL SOFT
2. ADD LENTILS, BAY LEAVES, THYME AND WATER, BRING TO BOIL
3. SIMMER FOR 20 – 25 MINUTES OR UNTIL LENTILS ARE ALMOST DONE AND ADD THE
KALE/ VEGETABLES; SIMMER FOR A FEW MORE MINUTES
4. TURN HEAT OFF AND ADD BABY SPINACH AND CORIANDER GREENS
5. IF COOKING IN ADVANCE, COOL AT THIS STAGE; WILL KEEP SEVERAL DAYS IN FRIDGE
6. BEFORE SERVING, MIX THROUGH 2 – 3 TABLESPOONS OF PESTO AND LIME JUICE
7. TASTE AND ADD SALT & PEPPER AS NEEDED
foodworx coaching franziska prosser nutrition coaching/chef cooking classes +61 426 227 515 ✉ f.prosser@foodworxcoaching.com.au foodworxcoaching.com.au

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