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