The past few days have been pretty gruelling – 7 gigs on the trot, and very little time to cook. This morning I was feeling pretty run down, and wanted something simple, light and healthy to kickstart my week (with minimal fuss and dishes to wash). This spiced lentil soup ticked all the boxes.
My measurements and instructions are pretty . . . lackadaisy . . . and this is the main reason I don’t bake. But these recipes are meant to be simple and adaptable, so use what you have, what looks right, tastes right to you, and go ahead and have fun!
- oil (I usually use olive or coconut)
- 1 onion
- couple garlic cloves
- 2tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cardamon
- 1 cup coconut milk (I keep powdered coconut milk/cream in my pantry, and just add it to my stock)
- dry red split lentils (about a cup? or whatever you have)
- 4 cups broth (I use homemade veggie broth, or whatever’s around)
- spinach (fresh/frozen/whatever)
- Heat Oil. Cook onion over medium heat for 4-5 mins til soft. Add a pinch of salt if you like.
- Add the spices, and cook for about a minute. Mmmmm . . . smells gooood, right?!
- Add eveything else – except the spinach.
- Bring to a low gentle boil then uncover and simmer til lentils are tender (about 20 minutes).
- Remove pot from heat, add spinach, stir until wilted.
And that’s it! The best part is that it only took 25 minutes start to finish. Monday is usually my day for catch-up, chores, tidying, and prep for the week ahead, so this quick soup will make a great lunch today, and probably feed me a few more times this week. I might even thicken it one evening with some more veggies and have it over rice to shake things up!
What are your favourite summer soups?