The hearty Roman soldier carried 35 kilos plus his armour and walked 30 kilometres per day. His fare consisted of coarse bread and a porridge of lentils or millet. Lentils are perhaps the most nutritious of all legumes. They were also a favorite legume of Dr. Weston A. Price, author of the infamous nutritional primer Nutrition and Physical Degeneration because of their very high phosphorous content. Phosphorous is the second most plentiful mineral in the body. It plays a role in maintaining the body’s acid/alkaline balance, something most people struggle with today given the high levels of inflammatory diseases which trace their roots to over-acidity in the body. This ia a hearty winter soup for the whole family. Make extra and take in a thermos to work or keep to heat up when you get home on a cold night.
Serves 8
3 medium onions or 3 leeks, sliced
3 carrots, sliced
2 Tb butter
2 Tb extra virgin olive oil or organic coconut oil
8 cups of filtered water or stock
2 cups of brown or red lentils, soaked for 7 hours overnight in water (throw out the water)
several sprigs of fresh thyme, tied together with string or 2 tsp of dried thyme
1/2 tsp dried green peppercorns
1/4 cup of fresh lemon juice
sea salt or fish sauce and pepper
In a large stainless steel pot, cook onions or leeks and carrots gently in butter and olive oil. When vegetables are soft, add water/stock and lentils and bring to the boil. The lentils will produce a great deal of foam - be sure to skim it off. Reduce heat and add thyme and crushed peppercorns. Simmer, covered, until lentils are tender, about 1/2 hour. Remove the thyme. You can puree soup with a handheld blender for a smooth taste. Thin with water to desired consistency. Reheat slightly and add lemon juice. Ladle into heated bowls and serve with dollop of cultured cream.
Variation: Curried Lentil Soup: add 2 Tb of curry powder or curry paste along with thyme.
Variation: Split Pea Soup: use 2 cups of split peas instead of lentils.
