Lentil Soup

Butternut Squash Soup

 

 

 

 

 

This is an utterly delicious hearty, warming and superbly healthy meal. I know there are those who don’t see soup as a meal but this one is! It’s not simply lentil soup; the sweet potatoes and carrots give it a rounded flavour and of course the orange colour.

Here’s What You Need:

1tbsp extra virgin coconut (or olive) oil

1 onion, chopped

2 cloves of garlic, crushed

2-3 sticks of celery, chopped

2-3 medium size carrots, chopped

1/2 – 1 sweet potato, chopped

1/2 cup of orange split lentils, washed

700ml+ vegetable stock (preferably low-salt Swiss Marigold Vegetable Bouillon)

some natural or Greek yoghurt (optional)

handful of fresh coriander, finely chopped (optional)

 

Here’s What You Do:

Saute the onion and garlic together. Add the celery and cook for 5 minutes before adding the sweet potato and carrot. Cook for 5 more minutes, then add the lentils and stock. Cover and simmer on a very low heat for 20 minutes. You may want to add more stock, depending on your preferred consistency. Add the fresh herbs if using. Once slightly cooled, whizz it all up with an electric blender.

Serve with a spoonful of natural yoghurt. And if you live in Malta, this soup is great with that yummy classic Maltese crusty white bread. Enjoy!

 

You Can Also Try This:

Add a slightly Indian twist by lightly frying about one tablespoon of cumin seeds in the oil before adding chopped ginger (5cm piece) and the garlic. Saute these for 2 minutes before adding the onion.

 

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