This recipe come from the Oh She Glows cookbook which I'm slowly but surely cooking my way through. I've previously made the curry and cauliflower stew and peanut vegetable stew which were amazing so was excited to try something new, especially when it's called 'on the mend soup'. Just what I need.
All the work is done now, allow the soup to come to a boil and then simmer until the lentils are cooked through. The final stage is adding some chopped kale or spinach while the soup is still hot. The leaves will wilt but not overcook.
- 1 Tablespoon coconut oil
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1/4 teaspoon cayenne peper
- 5-6 cups vegetable broth
- 3 stalks of celery, chopped
- 1 cup of carrots, chopped
- 1 cup red lentils, uncooked
- 2 cup chopped spinach or kale
- In a large pot, heat the coconut oil. Saute the onion and garlic until the onion is translucent.
- Add the spices and celery. Cook for another 5 minutes.
- Add the broth, carrots and red lentils. Bring the mixture to a boil and then reduce to a simmer.
- Cook until the carrots are soft and the lentils are cooked.
- Stir in the spinach (or kale) while the soup is still hot so it wilts but doesn't overcook.
- Enjoy not on a warm spring day but only when it's grey and raining.