Winter soup recipe🧡 yellow lentil cosy winter soup 💛

It's that time of year again to share our favourite winter warming recipes!

Soup is one of my favourite things to make - quick, easy and make a batch to last for a few days. Yellow lentils are great - packed with protein, really filling and they cool super quickly. Fennel isn't something that I normally use but it really adds to the freshness of this soup!

Prep time: 15 minutes

Cooking time: 20-30 minutes

Serves: x4 - 5 bowls

Ingredients

• 2 tbsp vegetable oil

• 2 onions roughly chopped

• 100g yellow split/yellow mung dahl lentils

  (there are different types of yellow lentils - check as they all cook differently!) I use the ones in the picture below

• 5cm (2in) piece ginger, finely sliced

• 2 tsp turmeric

• 2 garlic cloves, finely sliced

• 1ltr (1 3/4pt) vegetable stock

• 2 celery stalks

• A handful of fresh fennel chopped (or 2 teaspoons dried fennel)

  
  

Optional extras

- Add in one medium sized sweet potato to cook with the lentils

Method

1- Peel and chop the onions and two cloves of garlic into small pieces

2- Add a tablespoon of oil (or butter) to a large non stick pan and heat up

3- Once the pan is hot, add the onion, garlic and celery and allow to cook until soft and brown

4- Add the ginger, turmeric and fennel but avoid burning it by keeping stirring or added a tablespoon of water

5- Add the lentils (and sweet potato if you are using) and stir

6- Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the lentils are tender

7- Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.

8- Serve into a bowls and add salt and pepper to taste

Enjoy!

Ruth x