Today’s Friday Feast, is a true Winter Warmer in more ways than one.
This spiced soup will certainly warm those cockles on a frosty eve, but it will also warm the soul…
It’s Vegetarian and, even Vegan if you forgo the Yoghurt (but honestly, I believe the Yoghurt makes it AWESOME, so only skip this step if you truly have to…).
So, you can feel good about the fact that no cute, furry little critters had to meet their maker for your eating pleasure, yet it’s hearty enough to satisfy even the hungriest, man sized stomachs (Unless said stomach is my husband Cory’s… that carnivorous man would eat the ass out of a low flying duck…).
It’s totes easy on the wallet too… This pot of Soup will feed an entire family, and you could do it for under $10.00.
And, to top it all off, it’s also super healthy. SUPER HEALTHY!!! Now that’s warming….
So if you’ve had just a few too many cheeky Winter Reds and feel the time is nigh to start that Holy Shit Summer’s Coming! diet…
Or, maybe you just want to counteract the giant Double-Cheeseburger you ate for lunch?…
Hop to it, get yourself a pot of this super easy, and damn delectable Soup on the stove, and I promise you’ll put it in your Top 10 repertoire forever more.
Man, I’m good to you all aren’t I…?
Until Monday xxx
- 1 Leek - halved, then finely sliced
- 3 medium Carrots - diced
- 3 large sticks of Celery - diced
- 1 tbs Olive Oil
- 3 tsp ground Cumin Seeds
- 3 tsp ground Coriander Seeds
- 1 tsp hot Chilli powder - add more if you like it hot
- 2 tbs Tomato Paste
- 6 cups good quality Vegetable stock - homemade is best… see tip
- 400gm tin of crushed Tomatoes
- ½ cup dried Brown Lentils
- 1 bunch fresh Coriander
- 1 tin Chickpeas- drained and rinsed
- 120gm Baby Spinach
- Salt and Pepper
- Plain Yoghurt to serve
- In a heavy based pot, add the oil with the Leek, Carrot and Celery. Cook stirring for around 5 minutes until the veg has started to break down.
- Add the spices and cook stirring for a further minute until fragrant, then add the tomato paste and cook for a further minute.
- Add the Stock and tinned tomatoes, then add the finely chopped stalks from the coriander with the dried lentils. Stir to combine, then bring to the boil. Lower to a simmer, place the lid on the pot and cook for 30 minutes until the lentils are soft.
- Add the Chickpeas and the Baby Spinach, stir until the spinach is wilted and then add most of the Coriander leaves. Season well.
- Serve with a dollop of Yoghurt and a scattering of the remaining Coriander.
- *** TIP: To make my Vegetable Stock, I use ANY leftover herbs and vegetables that are on the way out in my fridge, and I generally make it at night.
- Roughly chop the veg and place in a stockpot or large saucepan with 2 roughly chopped Onions, 10 dried bay leaves and 1 tsp whole peppercorns. Top with 5.5 ltrs water and bring to the boil. Simmer with the lid on for 2 hours, then leave on the stove top overnight to extract as much veggie flavour as possible. In the morning, drain, then measure into 4 x 1ltr and 4 x 1 cup portions, and freeze in zip-lock bags until needed.
Leave a Reply