Health Boosting Spiced Green Lentil Soup | Vegan | High Protein | Susty Meals | Sarah Irving

Health Boosting Spiced Green Lentil Soup

I have a cold.  It seems to have been lingering or trying to come on for the last three weeks and now it has broken, I really do have a cold! So to make things better I treated myself us to a big bowl of health boosting lentil soup for our tea.  Packed with protein and flavour to get my immune system kicked off and beating the germs.

Health Boosting Spiced Green Lentil Soup | Vegan | High Protein | Susty Meals | Sarah Irving

I don;t know about you, but when I’m poorly I love nothing more than something tasty and warm to eat – especially if it comes with some fresh homemade bread too.  Although bought bread is just as good when you’re under the weather!  We did buy some yesterday to be honest despite my best intentions.  In all fairness though, I did bake two loaves on Saturday for my parents and sister so I have done my bread making dues for the week.

You’ll love making this soup if you’re ill as it takes very little prep or work time and just simmers away for about 35 minutes until the lentils are tender, then you blitz it up, warm it back up and enjoy.  Simple as that!

Health Boosting Spiced Green Lentil Soup | Vegan | High Protein | Susty Meals | Sarah Irving

For that perfect pick-me-up when you’re off colour, get this simmering away in your pan!

This serves four good sides portions, works well as leftovers the next day and also freezes well too.

Ingredients:

3 tbsp olive oil

3 medium onions, roughly chopped

4 garlic cloves, minced

4 tsp cumin seeds

500g green or brown lentils

1 bay leaf

1 tsp dried oregano

3 l of kallo vegetable stock

Alpro single cream and some more cumin seeds to serve (optional,but makes it look pretty!)

Health Boosting Spiced Green Lentil Soup | Vegan | High Protein | Susty Meals | Sarah Irving

Method:

In a large stock pot or pan, add the oil and heat

Once the oil is hot add the cumin seeds, chopped onion and garlic and cook until onions are softened (about 5-7 minutes) If you can smell, the cumin will become fragrant too!

Add the lentils and stir through

To the mix, add the dried oregano, bay leaf and stock

Bring to the boil then reduce the heat to a simmer

Simmer for 35 minutes until the lentils are tender

Remove the bay leaf

Using a stick blender, blitz the soup to your desired texture (I like it to a medium kind of consistency) adding a bit of boiled water if it is too thick

Return to the heat to warm back to temperature

Serve with a swiz of cream and some more cumin seeds and of course some soft delicious bread!

Health Boosting Spiced Green Lentil Soup | Vegan | High Protein | Susty Meals | Sarah Irving

Totally worth the 10 or so minutes of prep, I would say!  Not only is it tasty and good for you, but it is filling and not too heavy on your stomach making it perfect when you’re a bit snotty! (TMI?)

Remember, it’s not just a recipe for when you are ill, it is tasty any time – especially in the autumn and winter.  With your frozen batches, you can sling them in the slow cooker and let them heat through on low all day while you’re out – perfect for when you know you’ll have a busy day and need something satisfying when you get in.

Now I have to go and deal with my Arborist and nurse my cold a bit more.  I have my left over health boosting spiced green lentil soup for lunch today which I am looking forward to!  I know that it will be beating away the cold form the inside while I feel all cosy and soup filled!

Here’s to comfort food and a hug in a bowl!

Sarah sig

Have you managed to avoid the autumn bugs so far?  What is your favourite way to help you battle the winter bugs?

Let me know in the comments below 🙂

 

Health Boosting Spiced Green Lentil Soup
Recipe Type: Soup
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
For that perfect pick-me-up when you’re off colour, get this simmering away in your pan! This serves four good sides portions, works well as leftovers the next day and also freezes well too.
Ingredients
  • 3 tbsp olive oil
  • 3 medium onions, roughly chopped
  • 4 garlic cloves, minced
  • 4 tsp cumin seeds
  • 500g green or brown lentils
  • 1 bay leaf
  • 1 tsp dried oregano
  • 3 l of kallo vegetable stock
  • Alpro single cream and some more cumin seeds to serve (optional,but makes it look pretty!)
Instructions
  1. In a large stock pot or pan, add the oil and heat
  2. Once the oil is hot add the cumin seeds, chopped onion and garlic and cook until onions are softened (about 5-7 minutes) If you can smell, the cumin will become fragrant too!
  3. Add the lentils and stir through
  4. To the mix, add the dried oregano, bay leaf and stock
  5. Bring to the boil then reduce the heat to a simmer
  6. Simmer for 35 minutes until the lentils are tender
  7. Remove the bay leaf
  8. Using a stick blender, blitz the soup to your desired texture (I like it to a medium kind of consistency) adding a bit of boiled water if it is too thick
  9. Return to the heat to warm back to temperature
  10. Serve with a swiz of cream and some more cumin seeds and of course some soft delicious bread!

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