Kick in the Pants Lentil Soup
"I eat a LOT of lentils. I mean, I am basically Neil from The Young Ones. And I love them. But occasionally, I get a teensy bit sick of them. This is my latest invention to spice them up a bit. The fresh ginger is all-important here. If you're feeling a bit down and fluey in winter, this is a great dinner to make you feel better."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1⁄2 teaspoon chili flakes (or to taste)
- 1 cup green lentil
- 3 carrots, roughly diced
- 7 cups water
- 2 stock cubes (I used vegetarian chicken-style stock cubes)
- 2 cups roughly shredded spinach leaves (I used beet greens because I had them lying around, any greens will do)
directions
- Saute the onion, garlic and ginger in a heavy bottomed large saucepan for a few minutes or until translucent.
- Add the cumin and chilli flakes. Stir until the spices coat the onions and start to release a fragrance.
- Add the lentils and carrots and stir again.
- Pour in the water, chuck in the stock cubes and cover. Lower the heat and allow to simmer, stirring occasionally, for 20-30 minutes or until lentils are soft but still holding their shape.
- Add greens, stir and cover. Allow to simmer for another 2-3 minutes or until they are just wilted.
- Serve immediately, with a dollop of yoghurt and some warm flatbreads, if liked.
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RECIPE SUBMITTED BY
I'm a 23 year old English teacher from Sydney, Australia. I love health and nutrition, I'm quite sporty, and like cooking healthy feasts for myself and my friends! I'm always on the lookout for new and interesting ways for cooking on a budget.
