Seaweed Recipe

Creamy Red Lentil Soup with seaweed

This is the perfect way to warm yourself up on a cold and rainy day.

Submitted by:

Marlene Watson-Tara marlenewatsontara.com

Suitable for:

Vegans
Vegetarians
Meat Eaters!

Whilst the spring should be here, with longer days and daffodils in bloom, it is a cold rainy day where we are sat. If its the same where you are, try this delicious, warming, and tasty soup from Marlene Watson-Tara; with added seaweed nutritional benefits too.

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Ingredients

This recipe include 1/4 tsp of our PureSea Natural

2 tbsp. extra virgin olive oil (or use water or stock)

1 cup diced onion

1 cup chopped green beans

1 cup carrot rounds

¼ tsp Seaweed

1 cup washed red lentils

3 cups organic bouillon/vegetable stock

.

½ lemon (juice and zest)

2 tsp white miso, diluted in ¼ filtered water

Chopped flat-leaf parsley for garnish

 

Method

Heat the oil or water/stock in a pot over medium heat. Sauté the onion for 1 to 2 minutes or until translucent, add the green beans, then the carrot, cooking for a few more minutes. Add the Hebridean Ascophyllum Seaweed, lentils, the stock and the lemon juice and zest.

Bring to a boil over medium-high heat. Reduce heat to medium-low and cook for 20 minutes. When the beans are soft, add the miso and simmer very gently for 2 to 3 minutes.

Remove the kombu and serve garnished with chopped parsley. Serve as is, or puree with a hand blender.

Serve and enjoy.

 

 

Seaweed Health Benefits

Iodine is an essential trace element that is lacking in many diets, and is particularly important during pregnancy.  In the diet, iodine contributes to:

o Normal development in children
o High energy yielding metabolism
o Normal cognitive function
o Normal thyroid function

Research shows specific compounds in seaweed can help manage blood sugar and the feeling of fullness. You may have noticed no salt in this recipe! Seaweed is used to replace salt and enhance flavours.

IODINE

as much as in

WHOLE MAcKREL

POTASSIUM

as much as in

GRAMS OF BANANA

CALCIUM

as much as in

ML OF MILK

IRON

as much as in

GRAMS OF SPINICH

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