Recipe of the Week

Here is a delicious, warming soup recipe which I hope you will love as much as I did!

I’ve used sheep’s milk yoghurt in this recipe (as a garnish), but you’re welcome to use any other yoghurt you like instead. To make the yoghurt a bit more probiotic, you could mix in a bit of milk kefir into the yoghurt before adding it on top of the soup. I also added fresh mint and coriander on top as well as fresh chilli

Recipe: Veggie-Rich Lentil Soup with Sheep’s Milk Yoghurt & Herbs

Recipe info/allergen info: This recipe is gluten-free, and can be dairy-free if coconut oil is used instead of butter and if yoghurt is discarded. This recipe is vegetarian and vegan-friendly (if no butter or yoghurt are used).

Makes: 2-4 bowls of soup depending on size

Ingredients:

  • 1 purple onion, peeled and chopped
  • 1 large clove of garlic, peeled and finely chopped
  • 1 tsp. coconut oil/butter
  • spices: 1 tbsp. curry powder, 1 tsp. sweet paprika powder, 1 tsp. cumin powder & 1 tsp. salt
  • 2 carrots, chopped and ends cut off
  • 1/2 green capsicum, chopped into cubes (seeds discarded)
  • 1 zucchini, chopped and end discarded
  • ~ 1 handful long green beans, chopped and ends cut off
  • 2 tbsp. tomato paste
  • 1 C. dried red lentils
  • 1 can (~240g) french/green/puy lentils, drained and rinsed (you can use dried lentils, they will just need to be soaked for a few hours beforehand)
  • ~4.5 C water
  • Per each person: 1 or 2 leaves (or more) of swiss chard, torn
  • To serve (per each person): a dollop of sheep’s milk yoghurt, some fresh mint, coriander, a bit of olive oil
  • salt and pepper to taste

How to:

  1. First prepare all the veggies as indicated above. If using dried french lentils, they are best soaked a few hours before cooking.
  2. Heat the oil of choice and cook the onion and garlic on low heat. Then add the spices, salt, the rest of the veggies (carrots, green capsicum, zucchini, green beans).
  3. Stir in the tomato paste, the dried red lentils and the french lentils and water. Note: I measured the water by eye; it was about 4.5 C. water. I added enough water so that it was a thick soup rather than a broth-y type soup. So adjust the water how you like.
  4. Cook the soup with a lid on for around 1-1.5 hours, or until everything is soft.
  5. Towards the end of cooking, stir in enough swiss chard for each person you are cooking for. Then top each bowl of soup with the sheep’s milk yoghurt, fresh mint & coriander, a dash of extra virgin olive oil.
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About aniswan

I am an enthusiastic healthy student who wants to show the world that health can be cheap as healthy chips!!!
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