The weather has taken a seriously chilly and damp turn here in New York and one of my kids has come down with a cold. So I decided it was time I cooked this simple but heartwarming soup for the family which is perfect for lunch, or as part of a light evening meal
The recipe I use is loosely based on a soup my mother used to make when I was a kid but with a nod to the Indian Dhal, adding some spices and lemon to contrast with the flavor of the lentils and vegetables. It is a perfect dish for Veggies, or even Vegans – nutritious, filling and naturally delicious!
Ingredients (serves 4)
The key ingredients
- 6 x large peeled carrots (diced horizontally)
- 1 x large yellow onion (diced roughly)
- 3 x sticks of celery (topped, tailed and chopped horizontally)
- 2 x cups of red lentils (rinsed)
- 1 pt of vegetable stock
- 1 tbsp of Marmite, If you can find it. (This is a famous salty British yeast extract spread and it gives a serious flavor boost to regular stock. It is available in Whole Foods Market and on Amazon too)
- 1 tbsp of vegetable oil (I used sunflower oil)
- 1 tsp each of cumin and ground coriander
- 2 x dried bay leaves
- Sea Salt and Pepper to taste
Veggies chopped and ready
Method
- Warm the oil in a large pot on a medium heat
- Add the onions and stir in some seasoning, the cumin and the coriander
- Throw in the remaining vegetables and stir until they soften
- Add the lentils, stock and bay leaves, stir in and add another pint and a half of boiling water
Stirring and cooking
- Bring the mixture to the boil, then cover the pot and simmer for half an hour stirring occasionally
- Discard the bay leaves and pour the soup into a blender. Blend until smooth
Serve piping hot. Squeeze a few drops of fresh lemon juice into each bowl and garnish with a couple of lemon slices:
Blender & Blended
Cold Weather Cured!
taste2taste 