Updated: Nov 9
My 93 year old father just got out of the hospital - cellulitis and low hemoglobin. I‘m not sure what was worse, his physical state or his emotional. His fear of being alone contributed to the doctors‘ decision to letting him go home as he was making the nurses’ jobs nearly impossible - they moved him to a room closer to their station, but he still wanted someone sitting by his side 24/7. Bless their hearts.
I’m happy to report that he’s doing remarkably well. Amazing what a comfy bed and the presence of family members can do for the heart... oh and a nice bowl of hot soup. My dad loves hot soup.
In honor of him coming home, and with the winds howling, it made sense that I make a big pot of soup packed with nutrients that would enrich his blood and boost his energy.
Grandpa’s Lentil Soup with a touch of Curry and muun chi goodness
1 T Coconut oil
1 c. Chopped onion (I like the sweet ones for this soup, but any will do)
2 cloves crushed
2 tsp. fresh ginger grated
2 tsp curry
1/4 tsp crushed red pepper flakes
1/4 tsp pink Himalayan salt
1/4 tsp black pepper
Saute these ingredients over medium heat until onions are translucent - around 3 min.
7 cups of veggie broth
1 1/2 c pink lentils
2 c. Beet leaves chopped
1/2 c. Beet stems diced into 1/2”pieces
1 T muun chi Kvass - Classical or Jazz
Cover, bring to a boil, then reduce heat to a simmer and uncover for about 20 minutes.
Add 1/2 c muun chi CoCoFIr.
You may purée or you may leave it chunky. I love it chunky. Feel free to add other veggies. I’ve added chopped sweet potato and it’s so yummy.
You may serve this dish with chopped fresh cilantro, dollops of muun chi CoCoFIr and crumbled muun chi Bites. It’s a dish that will warm your heart and have your gut playing harmonies.