Photo: Lavanya Eikås
This soup is just as relaxing to make as it is to eat. It has been served as dinner in a few groups in Dharma this winter, latest in the Biodanza group that we were lucky to host during Easter holiday. It has been a long winter in the mountains, and even though we read the 1st of April, the degrees were many below zero. What is better then, than to come in to Dharma living room with the nice fireplace, and enjoy a warm, spicy soup served with our homemade spelt bread?
The first time I had this soup was in the Osho-center BaraVara in Sweden some years ago, and the recipe was so easy I didn’t even need to write it down, and I’ve made it many times since then. They called it the Shanti shanti soup, and its just as easy to make as it sounds. Serve with a spoon of yoghurt or créme fraiche if you like, and even some pieces of dried fruit, like apricots or mango, go well on top. Enjoy and take it shanti!
The Shanti shanti lentil and apple soup
1 apple, cut in cubes
1 onion, chopped
200 ml of dry red lentils, rinsed
1 tablespoon good quality curry powder (you can also make you own curry blend, with turmeric, cardamom, ginger, cumin, coriander and cayenne)
1 bay leaf
1,2 litres of vegetable stock
Lemon to taste
Parsley or coriander (optional)
Fry the onion, apple and curry on low heat until it becomes soft and smells good.
Add the bay leaf, lentils and stock. Cover and let simmer for ca 10 minutes.
Season with salt, pepper, juice of lemon, and sprinkle some parsley or coriander on top.
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