Soup is always a great option to choose when wanting to use up leftover veggies. It is quick and easy to make, nutritious (of course depending on what you put in it) and a great meal by itself or as a healthy snack. Try this fabulous recipe out for yourself.
Serves 4
Ingredients
350g dried split red lentils
1 can (400g) chopped tomatoes
1/2 cup white cabbage, finely sliced
1 medium carrot, peeled and grated
1 stalk fo celery, finely sliced
4 bay leaves (fresh or dried)
Juice from 1 lemon & zest
1 tsp ground cumin
1/2 tsp ground cinnamon
Pinch of nutmeg
1/2 tsp ground turmeric
1 inch fresh ginger grated
1 small chilli, deseeded and finely sliced (optional)
1 tbsp olive oil
1/2 tsp sea salt
Black pepper to taste
1/2 tsp truffle oil (optional but gives it that earthy smell and flavour)
Coconut yoghurt to serve (approx. 1 tbsp per person). You can use any plant-based yoghurt of your choice
Optional extras:
– you can add some black beans (cooked from a tin) for added protein
– grate some vegan cheese/parmesan on the top for added flavour
Method
- In a large saucepan, add the oils and gently saute the cabbage until softened (10 minutes)
- Add all the spices and mix
- Add the lentils, bay leaves and tomatoes and 2 litres of just boiled water
- Bring to boil, the turn to a low head and gently simmer for 30 minutes
- When the lentils are tender, taste and season to taste (salt and pepper)
- Add the lemon juice and zest and mix
- Serve into individual soup bowls and top with yoghurt and garnish with some fresh herbs of your choice and fresh sliced chillis (if you dare)!