Spices in India have been ground in a mortar and pestle, as well as the cooked lentils in this recipe, for thousands of years. The spices in this traditional lentil dahl are rich with nutrition. Turmeric contains powerful anti-inflammatory and antioxidant properties with brain, heart, and joint healthy nutrients. Cumin aids digestion and the immune system with antibacterial and antiviral properties. Coriander seeds (cilantro) lowers blood sugar and blood pressure. Ginger contains antioxidants to relieve motion sickness, nausea, and muscle pain. This soup is perfect to warm kids on a cold winter’s day. Rinse thoroughly in a strainer ½ cup organic red lentils and place in a pot with 2 ½ cups of water, 1 tsp turmeric, 1 ½ tsp cumin, 1 tsp ground coriander, ½ inch piece of finely chopped fresh organic ginger, ½ tsp sea salt, ¼ tsp cayenne. Bring to a boil and simmer 30 minutes. Add 1¼ cup chopped organic cauliflower and 1 chopped organic red potato and simmer another 20 minutes, stirring occasionally. Using a slotted spoon, reserve ½ cup of veggies in a small bowl. Pour the lentil soup and 1 tbsp vegan butter into a blender and mix until smooth. Pour into bowls and top with the reserved veggies and fresh cilantro. Serve with organic brown basmati rice and organic whole wheat tortillas.
Cooking Magic for Kids 