The food focus for the root chakra is protein. This lentil soup recipe from Leon is full of goodness and is perfect for supporting the root chakra with earthy food. It’s even better the next day so make up a big batch and enjoy.
- 1 large tin chickpeas (14oz/400g) drained and rinsed
- 1 large red onion, chopped small
- 1 14oz/400g tin chopped tomatoes
- 5oz/140g brown lentils, soaked in cold water for an hour
- ½ tsp ground cumin
- ½ tsp turmeric
- 2 tbsp harissa
- 2oz/60g white basmati rice
- 2 tbsp plain flour
- A large pinch of saffron threads, soaked in 1½ tbsp lemon juice
- A generous handful of chopped parsley and coriander
Pop the chickpeas and chopped onion in a heavy bottomed saucepan tether with 2¼pints/1.5l water and bring to the boil. Skim off any scum, then add tomatoes, lentils, cumin, turmeric and harissa. Simmer until the lentils are tender.
Add the rice and cook until done.
In a separate bowl whisk the flour to a thin cream with 4tbsp cold water. Add 4 tbsp hot liquid from the pan and whisk again.
Add the flour mix to the soup along with the lemon juice and saffron. Stir thoroughly over a medium heat. Do not boil. Season generously with plenty of salt and more lemon juice if needed – it should have a citrus tang.
Serve with chopped herbs.
This recipe came from Allegra McEvedy originally published in Xanthe Clay’s article.
This post was shared by Kirsty Norton. Kirsty started practicing over 20 years ago. Svadhyaya, the practice of self-study, has taught her that in every moment, we choose our inner state. She brings this teaching into her classes to empower her students. Her aim is to design her state, be well-rested, work hard, remain always a student, stay vulnerable and lead by example. Kirsty is a proud ambassador for Wellicious and has been published in Yoga Magazine and Elephant Journal. Find her on Twitter, Facebook and Instagram.