Winter is bloody cold and expensive. But lentil soup is cheap, delicious and warming. Keep your grocery and heating bill down, and your tummy full with this zesty lentil soup.
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 1 cup celery, chopped finely
- 2 cups green or brown dried lentils, soaked and sprouted
- 6 cups vegetable stock
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- Lemon juice and zest, to serve
- Salt and pepper, to serve
- Your favourite herb (dill, basil, coriander—whatever you want!), chopped
- Soak your lentils. Add them to a bowl with enough water to cover them, and cover with a tea towel. Let them soak for at least 24 hours, but a couple of days if you'd like to sprout them*.
- Fry up your veggies. Heat the oil in a large saucepan over medium heat. Add the onions and stir fry until soft and translucent, about 5 minutes. Add the garlic, carrot and celery and cook for 10 minutes.
- Spice up your life. Add the cumin, coriander and paprika.
- Got a soup maker? At this point, if you have a soup maker, add everything from the pan plus the stock and lentils and set it to the smooth setting. Sit back, chuck on Netflix and skip to step 6.
- No soup maker? No problem. Add the lentils and stock to the saucepan and bring to a boil. Drop heat and simmer for 40-45 minutes or until lentils are soft. If you like your soup smooth, use an immersion blender.
- Serve up. Add the juice of half a lemon, salt and pepper, herbs and lemon zest. Enjoy!
Hot tip: Add the zest! It makes it amazing.
*Why sprout your lentils? Sprouted lentils neutralise phytic acid, making them easier to digest and increasing the bioavailability of B and C vitamins, according to this article from Harvard.