It’s soup season, Happies, and what better way to kick off the chilly months than with a hearty lentil soup that satisfies the tastebuds as well as the belly. Because it’s all lentil-y and filling, you don’t miss the bread, plus with all those delicious vegetables and spices this soup is sure to help fight off any germs hanging around and reduce inflammation in the body.
Here’s the soup in question, which looks a bit whack in this photo but is HEAVENLY. Trust me…
And here’s what you need to serve 4 hungry people with leftovers…
2 x cups of red lentils (no need to soak these little guys as they cook in minutes)
3 x onions, chopped
4 x garlic cloves, chopped
1 x bunch of silverbeet or spinach, stalks and leaves chopped
4 x carrots
1 x teaspoon each of mustard seeds, cumin, coriander powder and turmeric
2 x anchovies, finely chopped (optional)
1 x lemon
Good quality (or homemade is even better) vegetable stock
1 x teaspoon of coconut oil
salt and pepper to taste
And here’s what you need to do…
1. Brown off onions, anchovies and spinach stalks in a large pot in a little coconut oil.
2. Add spices to pot and let brown for a few minutes to release their flavour.
3. Now, add the carrots and let sweat for a few minutes before adding your stock and lentils and bringing to the boil. Place lid on pot and allow to simmer for around 40-45 minutes on medium heat.
5. Just before serving, throw in chopped silverbeet leaves and garlic, squeeze over lemon, and add salt and pepper to taste.
Options: This doesn’t have to be a vegetarian soup. You can boil a chicken or even lamb shoulder and add it to the soup as well. If you’re doing this, allow the protein to cook on low heat over a long period so it just falls off the bone. YUM!
Also, we didn’t have any herbs in the fridge at the time, but fresh parsley or coriander would knock this soup out of the park. Just add it right at the very end with your lemon.
Tell me Happies…
What do you think of this soup?
Keen to try it?