Lentils with amaranth, fennel and carrots

This protein-rich recipe is highly mineralising, warming and strenthening. It boosts digestion and is ideal for winter days.


  • 1 cup of soaked lentils (4-5 hours)
  • 1/2 cup amaranth
  • Filtered water
  • 1 strip of kombu seaweed (soaked 5 minutes)
  • 1 cup finely chopped fennel
  • 1/2 cup carrot cut into small pieces


  1. Wash the lentils and amaranth and discard the soaking water.
  2. Put them in a pot covered with filtered water and kombu seaweed cut into thin strips. It is possible to use water of soaking of kombu seaweed.
  3. Bring to a boil, and then cover and cook for 30 minutes or until the lentils are soft.
  4. After 15 minutes add the vegetables and a pinch of salt. Continue cooking for 15 minutes more or until the vegetables are soft.
  5. Correct flavour with a few drops of shoyu or umeboshi vinegar.
  6. Serve with lightly toasted pumpkin seeds or a little chopped parsley.

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