Saturday, 2 April 2016

Simple Lentil Veggie Soup

Lentil soup is such a staple for me. Warming, delicious, nutritious and incredibly cheap, it's the perfect meal for lunch or dinner. I like to make big pots of soup and save the leftovers for lunches at work.

In this recipe I add lots of veggies and potatoes and flavour the soup with tomatoes and basil. I also always add ground turmeric to all my soups for an added antioxidant boost and pop of colour. I served my soup with freshly baked bread with mashed avocado and a kale salad with tahini curry dressing. The happiness!

I wish you all a great weekend!

Simple Lentil Veggie Soup

Serves 4-6

1 1/4 cups (3 dl) dried red lentils
6 1/3 cups (1 1/2 liter) water
2 tsp herbal salt
1 sweet potato
4 carrots
4 potatoes
1 red bell pepper
1 zucchini
3 tbsp finely chopped basil
1 tbsp tamari (or soy sauce)
1/2 tsp black pepper
1/2 tsp turmeric
1 tin crushed tomatoes

1. Put the lentils, water, salt, sweet potato, carrots and potatoes in a big saucepan. Bring to the boil and cook for about 10 minutes on a low heat.
2. Add the rest of the ingredients and cook for an extra 15 minutes. Taste the soup and add more spices if necessary. Enjoy!

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