Spiced Red Lentil and Vegetable Soup


Using lentils makes for the most delicious soups and they’re budget friendly too. This is a great soup for people who are in need of healing - the ginger and spices give it real warmth.
For me it is essential to serve it with a dollop of natural yoghurt.

serves 6

what you need
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 tbsp ginger, grated
2 red chillies, deseeded and finely chopped
1 tsp ground turmeric
pinch ground allspice
1 tsp ground sweet paprika
1½ cups (285g) red lentils, rinsed
1 litre vegetable stock (see basics page 21)
400g can diced tomatoes
pinch of sea salt
natural yoghurt (european or greek style) 
and coriander leaves, to serve

what you do
1. Heat the oil in a large saucepan over medium heat. Add oil the onion, carrot, celery, ginger, chilli, turmeric, allspice, sweet paprika and lentils. Saute for 2 minutes, stirring constantly.
2. Add the stock, 2 cups (500ml) water and the tomatoes. Cover and bring to the boil, then uncover and cook for 10 minutes, stirring occasionally.
3. Reduce the heat and simmer for a further 20 minutes. Season with sea salt to taste.
4. Serve with a dollop of natural yoghurt and a sprinkling of coriander leaves.

ginger is a spice consumed either fresh, or dried and ground. It is spicy-hot in flavour and can only be consumed in small quantities. Fresh ginger is one of the main spices used when making pulse and lentil curries and other vegetable dishes. Also known for its medicinal properties, ginger is most commonly known for its effectiveness as a digestive aid, and is used widely to make a lovely warming ginger tea, said to be a natural remedy for the common cold. Fresh ginger is also used to break down high protein foods such as meats and beans and helps to lessen the effects of uric acid in the body from these foods. 

© Recipe - Naked Food - the way food was meant to be by Jane Grover