- Red split lentils about 150g
- Red Onion chopped
- Tin of chopped organic tomato
- Celery chopped x 2 sticks
- Carrots chopped X 4
- Stock
- Extra virgin olive oil for drizzling.
Fry onions in a little oil
Add chopped carrots and celery, then tinned tomato, stock, and lentils.
Simmer for 20 minutes, adding more water as lentils soak up and depending on how thick you like your soups.
Blend and drizzle with extra virgin olive oil, cracked black pepper and a little salt.
Depending on taste I often sometimes add paprika and /or cumin to the soup.
Serves 4
- 1 tbsp. olive oil or coconut oil
- One onions – chopped
- Two cloves garlic – crushed
- Approx 4 cm of ginger – peeled & finely chopped
- Chillies (optional – I tend not to use when making it for the kids)
- 2 tbsp. Patak’s korma curry paste (be generous)
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- Four handfuls red lentils
- Four handfuls quinoa
- 1 stock cube (dissolved in about 500ml water)
- 1 tin coconut milk
- Suggested vegetables but do play around with selection: 2 sweet potatoes, 4 carrots, 2 sticks of celery, half a butternut squash, 1 courgette… etc. Peel and chop all the vegetables into small pieces.
Sweat onions on a low heat taking care not to brown in coconut or olive oil for around 10 minutes.
Add garlic, ginger and chillies (if using)and sweat for a further 5 mins. Add curry paste, ground spices and vegetables. Add lentils and quinoa. Stir well, ensuring everything is coated well with paste and spices.
Add some stock and simmer slowly, adding stock as the lentils and quinoa mop it up. After about 15 mins – add tin of coconut milk. Add more stock – it’s trial and error to get the consistency to suit you.
Simmer for about 20 – 30 mins.
Serve in bowls – sooo delicious!
yoga | nutrition | wellbeing
