Crockpot Spicy Lentil Soup

A healthy recipe with a kick to support your “Jing energy” and get you through those cold winter nights.

My crockpot is my best kitchen friend during colder months. You can throw everything in at once, and come back from work with a delicious, perfectly cooked hot meal. This soup is one of my favorites when I’m craving something spicy and warm. It has hints of Moroccan flavors and it’s balanced out with the acidity of the lemon and coolness of the greek yogurt.

In Chinese medicine, lentils have a neutral, mild flavor and are said to assist our “jing energy.” If this is the first time you’re hearing of “jing”, I’m here to translate. Jing is the term used to describe the fundamental energy our bodies come into the world with. This energy, or “essence”, is inherited from our parents and is essential in the growth and development of our bodies. “Jing” essence is stored in the kidneys, and by eating foods that nourish the kidneys we are giving them the tools they need to function at their best. While eating lentils aren’t going to radically fix all the problems in your body overnight, they can benefit circulation and the adrenal system. This helps your body naturally maintain energy throughout the day, so you can make it to that evening workout without dragging your feet.

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Ingredients:

• 1 sweet onion

• 4 cloves of garlic

• 1/2 inch fresh ginger

• 4 carrots

• 4 celery stalks

• 1 red bell pepper

• 2 cups of red lentils

• 4 cups chicken broth

• 1/2 cup of water

• 1 tbsp curry powder

• 2 tsp red chili paste

• 3 tsp red curry paste

• 1 tsp salt (more to taste)

• 1/2 tsp cumin

• 1 tbsp Harissa sauce

For topping:

• Organic Greek yogurt

• Lemon

• Cilantro

• Green Onion

Instructions:

1. I like to soak my lentils in cold water for an hour before adding them into the crockpot. I find it helps release some of the natural gasses and has the added benefit of cleaning them before consuming.

2. Finely chop the garlic, ginger, and onion. Next, chop the carrots, celery, bell pepper into 1/2 inch pieces.

3. Add in all ingredients to the crockpot, and cook on low for 7 hours, stirring half way through.

4. Serve while hot, and squeeze in half a lemon into each bowl.

5. Top with chopped cilantro, green onion, and a spoon-full of organic greek yogurt.