This hearty, satisfying soup is made with simple ingredients that have a powerhouse effect on your metabolism. The key ingredients are red lentils and onions, and the zesty flavor comes from combining our Philosopher’s Brew Tea with turmeric and lemon as the broth. Philosopher’s Brew Tea contains lemongrass, rosehips, and citrus, which are very good for your metabolism, are anti-aging and anti-inflammatory. Turmeric and lemons are also natural antioxidants with anti-inflammatory alkaline promoting benefits.
Red lentils are highly nutritious and great for the digestion. They help weight management by slowing carbs as they enter the bloodstream and help manage blood sugar levels (which leads to a better use of energy and helps you maintain or lose weight). Lentils are also very filling.
Onions also help balance blood sugar levels, boost the immune system, aid digestive, and cardiovascular health, supports managing cholesterol levels associated with disease and cancer prevention, anti-aging benefits, and are even associated with mood balancing effects!
Rich in beta-carotene and other antioxidants, this soup can be enjoyed year round. In the fall and winter, add some extra warming heat to it by adding fresh ginger and serve it piping hot. In warmer weather, omit the ginger, reduce the quantity of water by 1 cup to make it even thicker and more similar to a daal – in that instance, serve at room temperature. Serve with a side of steamed seasonal veggies for a healthy, low-calorie meal.
FOUNTAIN OF YOUTH SOUP
by Daniela Cubelic | Tea Master + Founder, SILK ROAD
INGREDIENTS (serves 4)
3 tbsp Philosopher’s Brew Tea
5 cups Water, divided into 2 cups and 3 cups
1.5 cups Red Lentils
1.5 tbsp Coconut or Grapeseed Oil (use a high heat oil for sautéing)
1 large Onion, sliced in half and then into 1⁄2 inch width, half circles
1.5 tsp Sea Salt
Juice of 1 Lemon
1 tsp Turmeric Powder
Garnish: use fresh Cilantro or Parsley, Pumpkin Seeds, and/ or a drizzle of Extra Virgin Olive Oil
1. Bring 2 cups water to a full rolling boil. Pour over 3 tbsp of Philosopher’s Brew Tea. Steep 10 minutes. While the tea is steeping, place red lentils in a colander and rinse well with cold water to remove a natural coating. This rinsing step makes the lentils more digestible.
2. Slice onion into half circles.
3. Heat oil in a soup pot over medium temperature. Add onions, sautéing until they become translucent. Don’t let the onions brown – reduce the temperature of the stove if the onions are getting overcooked.
4. Strain the tea after 10 minutes.
5. Once the onions are almost ready, add the turmeric and briefly sauté for about a minute.
6. Pour 3 cups of room temperature water over this mixture, and turn the heat up to high. Immediately after that, pour the strained Philosopher’s Brew Tea mixture in the soup pot as well, followed by the salt. Stir.
7. Watch the soup carefully as you bring it to a boil (red lentils can overboil easily). Let it boil for 2-3 minutes, stirring the entire time with a wooden spoon. Then, turn the temperature down to low so that the soup is simmering. Place a lid on the pot and cover it partially so there is still about an inch of space for heat and moisture to escape. Set a timer for 10 minutes. Keep an eye on it and be sure to check and stir the soup at the 10-minute mark. If it’s boiling too quickly and the water has been reduced by quite a bit, add 1⁄2 a cup of water at this time. Otherwise, remove the lid and continue to leave it partially covered for another 10 minutes or so. You’ll know it’s ready when the lentils have mostly split apart, are soft, and the soup almost looks puréed.
8. Immediately before serving, stir in the lemon juice.
Optional: Garnish with freshly sliced parsley, cilantro and/or pumpkin seeds and olive oil.