Autumn dishes inspire with colors and warm up with spicy notes of flavors and aromas. Green lentil soup with coconut milk is a delicious, aromatic and filling dish ideal for cold and windy days.
Especially in autumn we should take care of the immune system. What we eat is very important, because some products added to our dishes can support our immune system.
The soup contains ginger and garlic, both spices are antibacterial and strengthen the immune system. Ginger contains antioxidants that remove free radicals and have anti-inflammatory properties. Ginger warms up, thereby improving blood circulation; some pumpkin suggests that ginger speeds up metabolism and reduces appetite. Therefore, the ginger supplement can help us maintain a perfect figure.
Sweet potatoes contain beta-carotene which is a precursor to vitamin A. Vitamin A is an antioxidant vitamin that removes free radicals; it additionally strengthens the immune system and slows down the aging process of the skin and body.
Kale contains vitamin K and beta-carotene; vitamin K ensures proper blood clotting and strengthens bones. Some studies suggest that consuming kale can enhance natural defenses against viruses, bacteria, and toxins - all thanks to immune-stimulating properties.
Coconut milk contains lauric acid - this saturated fatty acid has anti-inflammatory and antibacterial properties.
Lentils are a low-calorie source of vegetable protein; Proteins are necessary for the production of antibodies that fight infections - it is important that each meal contains protein.
To maintain immunity, you should also eat foods rich in vitamin C (broccoli, citrus fruits, peppers), vitamin E (nuts, seeds, avocados) and vitamin B6 (eggs, milk, chicken, turkey, fish, oat flakes, brown rice, chickpeas) .
1 cup lentils (green)
About 950ml vegetable or chicken broth
400ml coconut milk
1 large sweet potato (diced)
2 sprigs of celery (cut into strips)
1 medium carrot (diced)
1 onion (diced)
1-2 cups zucchini (diced)
4 cups of kale
Fresh Coriander (to taste)
4 garlic cloves
Fresh ginger (grated - amount according to your taste)
Curry ( dry spice)
Chili or cayenne pepper (quantity as desired)
- Add olive oil to the pot, fry the onion. When the onion is lightly browned, add the rest of the ingredients (except coriander and kale) - cook for about 20 minutes; After 20 minutes, add kale and cook for an additional 10 minutes.
- We serve with fresh coriander and warm toast.