Simple Soup Series part 1 / Spiced lentil soup
It’s now October. We are fully into autumn and what better way to spend it than by snuggling up inside under a blanket with a warming bowl of soup. In order to aid my own, and perhaps yours too, autumnal hygge requirements, I’m starting a Simple Soup series this October. Every Monday, on this blog, there will be a new soup recipe post, each one with a preparation time of about 10 minutes, so that time can be spent on more important things, like lying on the sofa after a hard days work waiting for soup to cook. These recipes will be designed to warm your socks off…comfort food style to the max and all made with whole food, hearty, healthy ingredients.
To kick off I’m starting with a beautiful and vibrant spiced lentil soup. The flavours in this work wonderfully. Rather than having a hot spice, it has more of a gentle warm spice, making it work perfectly as a relaxing supper before bed (I don’t know if anyone actually eats supper anymore, so if not, dinner with some crusty bread works nicely too).
Like I mentioned before, all the soups in this series will have a short preparation time; however if you wanted to make the whole cooking time a lot quicker, you could even opt for tinned lentils instead of dried. This way you would only have to cook the soup for about 10 minutes rather than half an hour (20 minutes can make a lot of difference when you’re stomach is rubbling like a volcano).
Now onto the recipe, do try this one if you need something quick and cosy, that will warm you up as the weather begins to get chillier… enjoy!
Ingredients (serves 2):
1 large white onion
4 cloves garlic
220g dried red lentils
½ tsp paprika
½ tsp turmeric
1 tsp black mustard seeds
1 tsp cumin
1 tsp curry powder
2 vegetable stock cubes
1. Peel and finely chop the onion, garlic and ginger, then fry in a large non-stick saucepan, on a medium heat, for 6-7 minutes.
2. Add the spices and continue to fry for a further 3 minutes. If things start to stick add a small splash of water
3. Add the lentils, stock cubes and 1.5 liters of boiling water to the pan. Bring to the boil, then turn down to a simmer and cook with a lid on the pan for half an hour.