Orange lentil soup

so green! and gold!

We’re still living on whatever’s left in the fridge and pantry, and we’re now out of tinned legumes, so, shock and horror, I have to use the dried ones. Luckily red lentils are so quick to cook.

Apparently whoever named them red lentils is colour-blind, so Ash has dubbed them orange lentils.

If you have a well-stocked spice rack, this is a cheap easy recipe. Lots of Indian flavours. Mmmmm…

Orange lentil soup (serves 4)

Fresh spinach is one of my favourite things – actually any leafy green vegetable is. But in some things, like spinach and ricotta in pasta, work better with frozen spinach. It’s a lot softer and so long as it’s not just boiled and dumped in a pile on a plate, it’s not a bad flavour. In this soup it works because it has an almost melt-in-your-mouth texture after being boiled into the lentils, and it absorbs the flavours well. It’s awesome for uni students too – so cheap.

Ingredients

  • 1 tbsp coconut oil (you could use peanut oil or whatever you have handy, coconut oil is just tasty and super healthy)
  • 1 onion, halved and sliced thinly
  • 4 cloves garlic, chopped and smashed
  • 2 tsp minced ginger
  • 1 tsp mustard seeds
  • ½ tsp cumin
  • ½ tsp ground coriander
  • 1 tsp tumeric
  • 1 tsp curry powder
  • 1 tsp garam masala (it’s really easy to make a batch of garam masala yourself, Google it. It tastes better when you do)
  • 1 ½ cups red lentils. Orange lentils according to Ash.
  • 1 ½ ltrs vegetable stock
  • 3 blocks (85g) frozen spinach (trust me on this one, it works better than fresh in this soup)
  • 1 head broccoli, chopped into small florets and stem pieces
  • ½ cup finely sliced snowpeas
  • A big handful of fresh coriander, chopped roughly

Method

  1. Heat oil in saucepan and sauté onion until golden.
  2. Add garlic, ginger and spices and sauté until it smells amazing.
  3. Add lentils and stock and bring to the boil.
  4. Lower heat, cover and simmer until lentils are still just a little bit chewy. About 10-15 minutes.
  5. Add spinach and cover again. Simmer until defrosted and can easily be stirred through.
  6. Increase the heat to high, stir in the broccoli and snowpeas and cover for about a minute.
  7. Turn off the heat, stir through coriander and serve. I put extra coriander on top to be fancy.
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