EASY RECIPE FOR A SOUPERB LENTIL SOUP

I love nothing more than getting snuggled under a blanket with a steaming bowl of homemade soup and a generous slice of homemade bread and butter.

And now we’re in autumn, it’s the perfect time of the year to hunt down my soup pot… who am I kidding? My soup pot stands tall, front row and centre in my kitchen all year round.

Usually, I just use all the vegetables that have been hiding at the back of my fridge for the past week, but not for this week’s lentil soup recipe. BurstingΒ with warm, Moroccan flavours, subtle spices and fresh herbs, this soup oozes autumnal character and I know you’re going to love it! And there is nothing more satisfying than a thick, fragrant soup after a hard day at University or work.
fdblogger-vegetarian-lentil-soup-recipe

Moroccan Lentil Soup

  • Servings: 5
  • Time: 50 minutes
  • Difficulty: Easy
  • Print

Ingredients

  • 1 large onion, sliced
  • 1 leek, sliced
  • 2 cloves of garlic, crushed/diced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 200g red lentils
  • 1300ml vegetable stock – I made my own from carrots, onion, leek and thyme, but a stock cube works just as good
  • 5 handfuls of spinach,Β torn
  • 1 handful of parsley, chopped

Method

  • Over a medium-high flame, heat a large pan and cook the onion and leek until they begin to soften
  • To the softened onion and leek, add the garlic and continue to cook for a further 2-3minutes
  • Turn to a medium flame and add the cumin, ginger, cinnamon and coriander. Stir thoroughly so that the spices are evenly distributed
  • Stir in the red lentils so they are properly combined with the onion and leek
  • Pour the stock (hot) into the pan and bring to the boil
  • Once at the boil, turn to a low flame and allow the soup to simmer for around 25 minutes or until the soup has thickened
  • Once thickened, stir in the spinach and season with salt and pepper
  • As soon as the spinach has wilted, the soup is ready to serve – no need for blitzing! Spoon generously into a bowl, sprinkle with parsley and dip in a thick slice of crusty bread with butter

This will last you the full week; perfect for lunches at work or quick teas when you come in and don’t wan to spend hours shopping for and cooking dinner.

Nutritional Value

As you will know from my last update, I am on a mission to get healthy again so that I feel comfortable when running around in a bikini on Christmas Day this year. Part of this change is a healthy diet, so I am tracking calories, carbs, protein and fat of everything I eat. (I’m keeping a food diary on my new Instagram if you want to check my progress so far, @eatingwithbeth)

Per Serving:

  • Calories – 136
  • Carbohydrates – 16.2g
  • Protein – 5.7g
  • Fat – 5.8g

*soup only – bread and butter not included)

I hope you enjoy this as much as me, let me know your favourite soup to curl up with in the comments.

xox

 

PS. I wrote this whilst wrapped in my duvet, drinking green matcha tea and eating freshly made spicy carrot and parsnip soup. #soupaddict.

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