Eat with tissues! This delicious cold weather recipe is sure to clear up even the most stubborn noses! This recipe was adapted from Daily Unadventures In Cooking and was modified for ingredients that I had versus ones that I couldn’t find. Please note that doubling this recipe doesn’t work out quite right if you go by simply doubling the ingredients below. If you’re doubling, I would stick with just the thumb-sized knob of ginger- two is a lot.
- a big thumb-sized knob of ginger
- 1 tbsp olive oil
- 2 cloves garlic
- 1 jalapeno, seeds removed and minced
- 3 scallions, chopped
- 5 large carrots, shredded
- 1 cup green lentils
- 4 cups vegetable stock (I made my own by boiling 2 cups of mushrooms for 15 minutes and straining)
- 1/4 cup roughly chopped cilantro
- 1/2 lemon, juiced
Directions: Remove the skin from the ginger and mince or finely grate. Heat oil to medium low and add ginger, garlic, jalapeno and scallions. Stir for 1 minute until nice and fragrant. Add carrots, lentils, veggie stock and a pinch of salt. Bring to simmer. Simmer for 30 minutes or until the lentils are cooked. Stir in lemon juice and cilantro. Enjoy with family and friends!
Yields 4 servings