Lentils are a relatively new addition to my diet but I love them. They are so versatile and easy to prepare from curries, stews to soups you can’t go wrong. Clearly with my predominantly vegetarian diet they are forever a handy addition to the kitchen cupboard. You can read about all the health benefits in my Spicy Sausage and Lentil Stew post but just know they are really good for you.
I made this soup last Sunday and it requires such little attention it is ideal for the weekend when you can throw everything in the pot and do some errands around the house, knowing that at least one dish that can be served during the week is taken care of. To be honest, I was talking to my best friend and forgot that the soup was cooking and too much water evaporated but I just added some more hot water and all was right with the world again. My point is that this recipe is pressure free because it is extremely forgiving. You can use different vegetables if you wish; I literally went through the fridge and picked out the veggies I knew would work, I didn’t go shopping specifically for this recipe and you don’t need to either.
If you have a family, this is an easy healthy way to feed everyone, or if you’re single like me this soup is perfect to bring to work for lunch. It is so filling so don’t be ambitious when serving because you’ll be surprise with how little you need to eat until you are no longer hungry. I must admit I find it hard to make soup look pretty so if you are not convinced that this recipe is worth trying from the pictures, cut me some slack and taste the damn thing! 😉
Live, Love, Eat!
- 500g brown lentils
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon coconut oil
- 2 celery stalks
- 1 large carrot
- 100g spinach
- 1/2 cup swede, chopped
- 200g can of mixed bean salad, drained
- 400g can of chunky chopped tomatoes
- 1 vegetable oxo cube
- 1 Knorr vegetable stock pot
- dash of grated nutmeg
- heavy pinch of salt
- 1 tablespoon all purpose seasoning
- 1 teaspoon all spice
- 1/2 scotch bonnet pepper
- 1 tablespoon paprika
- 3 sprigs thyme
- 1 teaspoon curry powder
- Heat coconut oil over medium heat and sauté onions and garlic for about two minutes until they are soft and onions are translucent.
- Meanwhile boil a full kettle of water (about 1L)
- Add hot water to onions and add the oxo cube and once the water is simmering add the gravy pot while stirring before adding the chopped tomatoes.
- Put all the other ingredients in a bowl (lentils, vegetables and seasoning) and then add it all to the pot.
- Bring the soup to boil and simmer for 35 minutes until the vegetables are cooked.
- Remove from the heat and stir in raw spinach and serve.
- I served my soup with paratha (Indian flatbread) but you can serve with any warm bread you desire.
- Soup always tastes better the next day.