We all like winter because of the happiness and joy it is filled with – snow, holidays, cozy comfort food, and hot drinks by the fireplace.
However, winter is also the season of low temperatures, flu, colds, viruses and vitamin D deficiency.
There is one amazing recipe that can prevent all these health issues – the turmeric-lentil soup. Besides lentils and turmeric, this soup also makes use of apples. These ingredients, especially the turmeric, fill this dish with amazing health properties.
Health Benefits of Turmeric
Turmeric, also dubbed magical spice, has powerful anti-inflammatpry properties, and since inflammations are the most common causes of disease, turmeric is able to help with numerous conditions, including:
- Chronic fatigue
- Heart diseases
- Multiple sclerosis
- Metabolic diseases
The main cause of inflammation is stress. Unfortunately, many of us are exposed to constant stress on a daily basis and this may lead to numerous health problems. That is why using turmeric in your everyday diet is very important.
Health benefits of Apples
This soup also contains apples. These sweet, tasty fruits have powerful antioxidant properties which can help with the following conditions and diseases:
- Gastrointestinal issues
- Heart diseases
Health Benefits of Lentils
Lentils is another healthy ingredient in this recipe. It is rich in protein, magnesium, and iron. The most nutritive variety is the red lentils. This is what it prevents and treats:
- Bone problems
- Bowel disease
- Colon cancer
How to Prepare This Healthy Soup
These are the ingredients you need:
- 1 ¼ cup coconut milk
- 2 medium grated apples
- 2 cups lentils (preferably red)
- 1 diced onion
- 1 tsp. powdered turmeric
- 1 tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. coconut oil
- 2-3 cups water
Red lentils must be well washed with cold water before use. Keep changing the water until it is clear. That means the lentils is good to use. Let it drain.
Put the coconut oil in a pre-heated frying large saucepan and sauté the onions. Cook until soft and translucent.
Next, add the diced apples and the turmeric and cook for about 2 minutes, stirring frequently. Add the lentils and stir again, then add the water. Bring to a boil, then cover the saucepan and let it simmer for 15-20 minutes.
At the end, add the coconut milk and the spices (cumin, cinnamon, and salt). Keep cooking until the lentils are soft (these should take no more than 5 minutes because red lentils cook very fast). If your soup seems rather thick, add some water to adjust it to your taste. In that case cook for a few more minutes.
Serve warm, garnished with pumpkin seeds and coconut flakes.