I’ve been dying to make soup now that its got a little bit colder. It it one of my favourite winter meals. The thick homemade kind, where you come across big chunks of veg every now and then. It is seriously satisfying.
I’ve made this recipe a dozen times before. It was my go to dinner whilst I was at university, especially when getting in from a rainy walk home after a day spent studying in the library. Its quick, easy, healthy and great for a student budget! AND its made with just two key ingredients, the rest you should have hanging around in your cupboards. What more could you want!? I love how the lentils bulk it up so this feels like a substantial meal rather than just a bowl of runny liquid. If you’re seriously hungry you can dunk a piece of cheesey toast into it. Or like I did today, pour over a hot crispy jacket potato and sprinkle with cheese. Delicious.
1 onion, chopped
1 clove garlic, crushed
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp chilli flakes
2ooml vegetable stock
Tin of chopped tomatoes
Carton of passata
1 cup of red lentils
Fry the onion in coconut oil until golden. Once soft, add the garlic. Allow to cook for 2-3mins.
- Add in the different spices and mix with the onion and garlic.
- Pour in the chopped tomatoes, passata, lentils and stock and allow to simmer for 20 to 30 mins, or until the lentils are soft.
- I don’t blend the soup as I like the texture of the lentils, however you can blend it if you would like a smoother texture.
- Serve with a loaf of crusty bread and lots of seasoning!