This recipe is the perfect antidote to the January blues. Full of veggie goodness, as well as the anti-inflammatory powers of turmeric, garlic, leeks and onions, it has the heartiness of lentils and that edge of warmth, from the chilli, which come together to create a ‘hug in a mug’, as the famous soup advert once said!
This sort of recipe is perfect in a thermos flask to accompany you on a chilly walk, or in your kids’ pack ups - you can be sure they’re getting at least 3 or so of their ‘5 a day’ target, and will be satiated for the rest of the day with the slow, constant stream of energy released by the lentils. It’s a recipe I often turn to as a midweek dinner through January, too - served alone, or with a hunk of bread and a piece of cheese, this recipe is everything I feel like I need to warm the soul after a grey, drizzly, dark day! It’s quick to create - it really only takes a little bit of chopping - and is so worth every moment you spend on it. For a different, smooth texture, try blending all of the soup, or blend none of it and eat it more as a lentil stew. We prefer this half-and-half mixture, which creates a chunky soup. The choice is yours.
If you don’t have fresh vegetable broth, use a vegetable stock cube by dissolving it in boiling water (1 cube for every 450ml water).
You will need about 30 minutes to make 4 servings of this recipe, which has approximately 332 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Chop the onion, leek and carrots in small pieces and add them in a large pot with the olive oil over medium heat and sauté them for 8-10 minutes.
Add the garlic, tomato paste, chilli powder, paprika, turmeric and thyme, and sauté for 1 minute to get the spices to release their aroma.
Pour the vegetable broth into the pot and add the lentils, salt, pepper and bay leaves. Let them cook for 15 minutes until the lentils are tender.