Healthy & Quick: Ginger-Red Lentil Soup

The German soup blogger Theresa von Wangenheim cooks broths, purees, and stews in all colors. She has created over 200 recipes and posted them on her Instagram account "Sssssoupsssss" (with five "s") for others to try.

Ginger red lentil soup with watercress and cashew cream

An important topic for Premium Medical Circle is mental health. A Google search shows that there is a strong connection between our stomach and our mind (the gut-brain axis) – meaning that what we eat has an impact on how we feel.

Every single ingredient of this soup is good for us, but in combination, it has an even greater feel-good effect. It warms, is vegan, easy to prepare, and inexpensive.

Ingredients (for 4 people):

 1 tablespoon coconut oil
2 tablespoons of "Panch Phoron" (best bought as a mix, otherwise equal parts cumin, mustard seeds, fenugreek, nigella seeds, and fennel seeds)
1 shallot, finely chopped
2 cloves of garlic, chopped
1 piece of ginger, chopped
1 piece of turmeric root, chopped
3 bay leaves

 1 cup / 300 g red lentils
3 cups / 700 ml broth (chicken or vegetable)

1 pack of watercress, some olive oil
1 cup raw cashews, soaked in boiling water for 15 minutes
1 lime, juiced
Chili oil (optional)

Preparation:

Rinse the lentils and place them in a pot with the broth. Bring to a boil, then turn down the heat and simmer for 10 minutes with the lid closed.

In a separate pot, sauté the chopped shallot in the oil until translucent, about 3-5 minutes.

Add garlic, ginger, and turmeric, and cook for 2 minutes, stirring frequently.

Add Bengali five spice, sauté for another 2 minutes, then add the bay leaf and the cooked lentils (plus the remaining broth). Cook for another 10 minutes.

Drain the soaked cashews, rinse, then blend with half a cup of water and a dash of lime juice until creamy. Transfer to a jar (can be stored in the fridge for 5-7 days).

Sauté the watercress in a splash of olive oil until wilted.

Divide the lentils among 4 bowls and serve with some watercress, a spoonful of cashew cream, a dash of lime juice, and a little chili oil.