Spiced red lentil and carrot soup
Here is some solid love in a bowl to everyone, everywhere – for all that you have done and sacrificed during what has quite frankly been one bastard of a year.
A huge hats off to fellow Victorians & an extra bowl of soup for you.
What we have been doing is most definitely working. Hope you know that you ARE making the difference.
Every time you put on that mask. Every time you stay at home. For every hug, you’ve saved up and for every sacrifice that you have made throughout this year.
We have leant into our responsibilities to each other to help get on top of this.
Very slowly, we must take it, as the freedoms we crave re-emerge ????????.
I hope you feel proud. The resilience that has been shown to survive this has been remarkable.
This is my Mum’s soup that I placed on page 125 of my first cookbook (with so much pride). It is the soup she has always made when she felt we needed extra love, nourishment and nurturing. I miss you, Mum ????
I hope you cook yourselves a big pot of this on the weekend and I hope you feel the love.
Serves 6
4 tablespoons of olive oil
2 onions, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
250g Persian Red lentils, washed and drained (my preferred brand is Mount zero)
1 long red chilli, split through the centre and bruised gently but left in one piece
2 tablespoons of tomato paste (optional)
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1.5 litres of vegetable or chicken stock
Sea salt & freshly cracked black pepper
Natural yoghurt, olive oil and washed coriander leaves, to serve
Heat oil in a large saucepan over medium heat.
Add the onion, carrot and celery and cook, stirring gently for 5-10 minutes.
Add the red lentils, chilli, tomato paste, ground coriander, ground cumin and stir to combine.
Cover with stock and bring to the boil. Turn heat down, season to taste, cover saucepan and simmer for 30-40 minutes.
Serve with a dollop of yoghurt and drizzled with olive oil and garnished with coriander.
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