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
Comments