Friday, 8 January 2016

Lentil, Spinach & Paprika Soup

"Healthy foods" seem to have quite a lot of stigmas attached to them. Especially that they are a lot more expensive than processed foods. Yes, OK - this may be true to an extent if you are choosing to buy already prepared 'good for you' meals/snacks in supermarkets or independent shops. However, if you make your meals at home, wholesome nourishing dishes can be cheaper than chips! Nature's most nutritionally-packed foods are usually not expensive at all. For example, the gloriously filling and extremely versatile - LENTIL. These yummy fibre and protein laden little discs can be bought in large quantities from a supermarket without exceeding your budget, and are such a great addition to your diet. 

Serves 6

2 Brown Onions
4 Garlic Cloves
500g of Red Lentils
1 tin of Chopped Tomatoes
1 teaspoon of Chilli Powder
2 teaspoons of Oregano
1 tablespoon of Paprika
1 tablespoon of Cumin
1 tablespoon of Butter
1 tablespoon of Tomato Puree
2 litres of Vegetable Stock
1 bag of Spinach
  1. In a large saucepan on medium heat, fry off onions and garlic for 5 minutes, with butter. Season with salt.
  2. Add chilli, oregano, paprika and cumin. Fry off for another minute.
  3. Rinse lentils in cold running water.
  4. Then add lentils, chopped tomatoes, tomato puree and 1 litre of stock. Cook lentils until soft for 18-20 minutes. Stir every now and then to prevent lentils from sticking to bottom of the saucepan.
  5. Add remainder of the stock to ensure lentils are well cooked and that the mixture becomes more soup-like. [Leave it thickened and you could also enjoy this dish as a delicious vegetarian dhal curry!] 
  6. Remove the soup from the heat and allow it to cool slightly. Blitz it with a hand blender for a minute or so, to increase soup-like texture and whatever your preference.
  7. Bring the soup to boil again to ensure that the soup is well heated before serving.
  8. Once it has been reheated, remove from the heat, and stir in the spinach. Season with salt and pepper to taste. 
  9. Can be served straight away, stored in air-tight containers for up to 2 days, or frozen and read ready to be re-heated anytime you're craving some mental lentils!

2 comments:

  1. This sounds very similar to turkish lentil soup, which is very yummy so I am going to try your recipe! Thanks for sharing!

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  2. Aww thank you so much Tez, I'm so glad you like the recipe. I hope you got to try it. It is such a winter-warmer and perfect for this time of year :)

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