|For the Sniffle Soup|
|5 ½ oz||Carrots, raw|
|5 ½ oz||Celery|
|5 ½ oz||Onions|
|3 cloves||Garlic, raw, organic (0.32 oz)|
|1 ½ tbsp||Tap water (mineral water, drinking) (0.30 oz)|
|1 tsp||Ground paprika (0.08 oz)|
|1 tsp||Curry powder (0.07 oz)|
|1 dash||Sea salt (0.01 oz)|
|¼ tsp, ground||Dried thyme (0.01 oz)|
|1 dash||Black pepper (0.00 oz)|
|14 oz||Dry red lentils|
|1 liter||Tap water (mineral water, drinking) (35 oz)|
|750 ml||Low-salt vegetable broth (26 oz)|
|2 tsp||Rosemary (0.05 oz)|
|1 ½ tbsp||Lemon juice (0.38 oz)|
For the Sniffle Soup
Wash the carrots and celery and cut into small cubes. Peel the onions and garlic and finely chop.
In a large saucepan on medium heat, add the water, onions, carrots, celery, garlic, ground paprika, curry, sea salt, thyme, and black pepper. Bring to a boil, reduce the heat, cover, and cook for 7–8 minutes, stirring occasionally.
Make sure to reduce the heat, and if necessary add some water so that the soup doesn’t burn.
Rinse the lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil.
The original recipe calls for 850–1000 ml of water.
Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes.
Add the rosemary and let simmer for another 8–10 minutes or more, until the lentils are completely softened.
Stir in the lemon juice and if the soup if it is too thick, add some additional water. Serve.
This popular soup with red lentils, celery, and rosemary, a favorite among Dreena Burton’s fans, tastes healthy and delicious even if you don’t have a cold.
Red lentils: Thanks to the high-quality protein they contain, lentils are a very good source of plant protein for vegans. The different types of lentils, which are all round and flat, differ not only in size but also in color. Red lentils come from India and are particularly known from the national dish dal. As they are already hulled, they cook quickly, and turn into a kind of purée. And you don’t have to soak them ahead of time. Since they are skinless, they take on the taste of the spices well.
Rosemary: Rosemary leaves have been shown to have healing effects. Rosemary helps promote circulation, is antiseptic (and as such acts as a kind of natural antibiotic), relieves cramping in the intestines and bile ducts, and helps to relieve pain. As a tea, it also has an antifungal effect that can work against various kinds of harmful fungi.
Thyme: Thyme is used not only as a spice, but is also good for colds and bronchitis. It has anti-inflammatory, antiseptic, and expectorant effects, and also stimulates the immune system.
Celery: Celery, also called ribbed celery, is one of the vegetables that has the fewest calories. In addition to its high water content, it also contains a large number of vitamins and minerals. Celery is said to help us relax, and, thanks to its diuretic effect, it is helpful in the case of gout and rheumatism. Caution: For people with allergies to birch pollen and mugwort, eating celery may result in a cross sensitivity.
Amount of salt: When measuring out the sea salt, we recommend that you first use only half the amount listed. Since the amount of salt needed varies greatly according to taste, this may be enough for some people. From a health point of view, reducing the daily amount of salt is a good idea since most of us we eat too much salt with our food.
Quote from author: “Fresh rosemary is exquisite in this soup, but if you don’t have it, you can use dried. However, add it at the beginning of the cooking process, along with the other dried spices, and use less—about 1 tsp.”