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Writer's pictureRuth Energise Yoga

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





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