Vegetable lentil soup with winter herbs

I travelled up last weekend to Glasgow and I’m going to be here for a few days. I have booked into a riverside apartment, when I casually looked through the window it was foggy, and to my liking it wasn’t raining. Next minute I was out with a Costa coffee to enjoy the riverside view by river Clyde.

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Vegetable lentil soup with winter herbs

All the way I was only thinking what if it was raining and what could I possibly have done to make it enjoyable but still staying indoors, a comforting winter warmer maybe? Soon as I thought of it, I headed back to city center and bought all the ingredients for preparing a fresh homemade protein rich veggie lentil soup with winter herbs. Delicious innit?, everything goes in it is fresh winter stuffs so it’s healthy and flavorsome and also perfect for chilly evenings.

Serves: 4 to 5

Ingredients

  • 1 large onion diced
  • 2 tbsp extra virgin olive oil
  • 3 celery stalks chopped
  • 1 medium leek chopped into thin rings
  • 2 medium sized carrots choped
  • 3 cloves of garlic finely chopped
  • 1 fresh cayenne pepper chopped
  • 1/2 cup red lentils
  • 2 or 3 medium sized tomatoes
  • 1 tbsp tomato puree (optional)
  • 3 to 4 cups of water or vegetable/chicken stock (I used only water)
  • 1 tsp cumin seeds
  • 1 bay leaf
  • mixed fresh herbs chopped ( thyme, sage and rosemary leaves)
  • 1 sprig curry leaves (optional)
  • 1 tsp turmeric powder
  • 1 tbsp crushed black pepper
  • 1/4 cup chopped coriander/parsely leaves
  • Required amount of salt
  • parmesan cheese (as per your liking)

Method

  1. Place a large saucepan on a medium heat and drizzle olive oil.
  2. Now add in onions, garlic and mixed herbs and saute for a few minutes.
  3. Add in all the vegetables and lentils, stir for a few minutes until beginning to soften.
  4. Now add in the bay leaf, curry leaves, cumin seeds, turmeric powder and water/stock, cover it with lid and bring it to boil.
  5. Add in the salt and set the heat down to low and let it simmer for about 15 minutes until lentils are cooked through.
  6. Turn off the heat and add some parmesan give it a quick stir.
  7. Transfer it to the serving bowl and top it with coriander leaves and black pepper. Enjoy your yummy nutritious soup with garlic bread or on its own!

Tips

  • If you fancy a bit of tangy taste to your soup, add in a tsp of tamarind paste or tamarind juice (soak the tamarind in hot water for about ten minutes and extract the juice out of it) while adding water into the dish.
  • Adding turmeric powder not only adds flavor to your dish but also it has powerful anti-inflammatory effects and a great antioxidant.

 

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40 Comments Add yours

  1. I love lentil soup. Normally, I make the Greek version which has a bay leaf and crushed rosemary. Nice to see a new recipe with different flavors. :). http://Www.brilliantviewpoint.com

    Liked by 1 person

    1. divinespice says:

      Thank you for your comment 😊 Hope you love this one too !! Have a great day ahead!!

      Liked by 1 person

    2. divinespice says:

      Your blog looks amazing and I tried to follow your blog .. unfortunately I couldn’t get tnrough

      Liked by 1 person

      1. Thank you… On my Blog, there are two ways to follow. One is by email and the other on the HOME page you just click on the blue FOLLOW word. Hopefully, it will work, if not, I will have to look into this. Thanks for letting me know.

        Like

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