Curried Red Lentil Soup with Shitake Mushrooms
Let’s talk Shitake Mushrooms: according to WH foods, the compounds lentinan and its fellow beta-glucans have received special research attention for their antioxidant and anti-inflammatory properties within the digestive tract and in whole body metabolism involving a variety of different body systems. They are also (especially for their size) impressive source of copper, pantothenic acid & zinc. Combined with prebiotic fiber from Red Lentils, creamy coconut milk & warm spices , this soup is a gut-health and immune system boosting comfort food worthy of special attention. Reference: http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice
- 1 tbsp olive oil
- 5 medium carrots diced
- 1 medium onion sliced thin
- 1 tsp curry paste
- 1 tsp turmeric
- 3/4 tsp salt
- 2.75 cups red lentils dry
- 4 cups low-sodium vegetable broth
- 2 cans coconut milk 13.5 fluid oz cans
- 5 ounce Shitake mushrooms chopped roughly
Heat oil over stovetop in stock pot over medium heat.
Add prepared carrots & onions to pan.
Saute for 5-7 minutes until onions & carrots tender.
Add red lentils, vegetable broth & coconut milk.
Simmer for 30 minutes.
Add Shitake mushrooms at the end of cooking time for 8-10 minutes.