Winter Warmers - Lentil Soup
Now that the winter weather has well and truly arrived I thought I would share with you my favourite cosy, it’s pouring down with rain, I’m cold and can’t be bothered making anything meal — Lentil Soup.
Now I first came across this recipe through Angela Liddon, who writes the ‘Oh She Glows’ cookbooks!
Angela creates plant based and vegan meals that are easy to make, (if the vegan thing puts you off, just swap out ingredients that are vegan to those that arent OR just try some vegan food god dammit!)
It is delicious, super super easy (anyone that knows me IRL knows I need easy…) and you can make heaaaaaaps for lunches or meal prep. BONUS!
When I first started making the recipe, I used to make it exactly as the ingredients read, but know I have made it a few times I either use whatever we have at the time in terms of spices, or just chuck my personal fave spices in there.
Literally have had it with so many combinations of spices and it has never done me dirty..
I polled you all on instagram stories (@notjustaprettyfaceblog_) and 96% of you wanted me to share the recipe! So here it is..
1/2 tablespoons extra virgin olive oil
2 cups diced onion (1 medium/large onion)
2 garlic cloves, minced
2 teaspoons of ground tumeric
1 1/2 teaspoons of ground cumin
1/2 teaspoons cinnamon
1/4 teaspoon ground cardamom
1 can diced tomatoes, with juices
1 can of full-fat coconut milk
3/4 cup uncooked red lentils (i just use the dried stuff and this makes life so much easier, trust me! It cooks itself)
3 1/2 cup vegetable broth
1/2 teaspoon salt (or to taste, go on, chuck the salt in there!)
1 pack of baby spinach
1: In a large pot, add the oil, onion and garlic. Add a pinch of salt, stir and saute over medium until the onion softens
2: Stir in the tumeric, cumin, cinnamon and cardamom until combined. Continue cooking for about one minute until fragrant.
3: Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine, increase heat to high and bring to a low boil
4: Once it boils, reduce the heat to medium-high, and simmer, uncovered for a about 18-22 minutes (this is the best bit in my humble opinon, go on, scroll through instagram or do something equally as unproductive and you will have soup right when you get bored) until the lentils are fluffy and tender.
5: Turn off the heat and stir the spinach in until wilted. Ladle into bowls and serve!
I really hope you all try this one out, its super easy, super comforting and just like ya mum made it even though it requires no more effort than cutting up some onions (though if you are anything like me, you find this difficult and can’t cope when your eyes start to stream so you get your handy-dandy boyfriend to do it for you!)
Send me your thoughts if you end up making it (epecially if you’ve deviated from the recipe and you’ve found it even more scrumptious than the original)
Until next time,
Lots of love,
Credit for the kitchen illustration: @siirimariav on instagram!