Lentil Soup
This is a deliciously healthy soup. It was brought to our attention by local nutritionist Serena Michell www.sereneholisticnutrition.co.uk whose aunty swore by it as a way to stay fighting fit through the winter months. It's vegan, it's full of spices and veggies and is quick to pull together. It freezes well and makes about 4 large servings.
Adapted from cookieandkate.com
• ¼ cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 1 or 2 sweet potatoes, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• ½ teaspoon turmeric powder
• 2 tins 400 grams diced tomatoes,
lightly drained
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable stock
• 2 cups water
• 1 teaspoon salt
• Pinch of red pepper flakes
• Freshly ground black pepper
• 75 grams leafy greens or kale,
chopped.
• 1 to 2 tbsp lemon juice
1. Warm the olive oil in a large pot over medium heat. Add the chopped onion, carrot and sweet potatoes. Cook, stirring often, until the onion has softened, about 5 mins.
2. Add the garlic, cumin, curry powder and thyme. Cook while stirring for 1 minute.
3. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
4. Pour in the lentils, stock and water. Add 1 tsp salt, a pinch of red pepper flakes and season with black pepper. Bring to a boil, partially cover the pot and reduce heat to a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Add chopped greens and cook for 5 more minutes till softened. Remove from the heat and stir in 1 tbsp of lemon juice.
6. Season to taste with more salt, pepper and/or lemon juice. For spicier soup, add more red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the fridge or can be frozen.