Nothing better than a bowl of hot soup on a cold rainy day!
Now that we are in November, the days are getting darker quicker and the weather is becoming cooler. That only calls for warm soup! All you need is a hug in a bowl after being soaked in the rain! ☔
Lentil Soup is so comforting and delicious. This Lentil Soup is full of aromatic flavours and a few of my favourite vegetables to put in soup like, celery, courgettes and spinach! The flavours are perfectly balanced and wholesome.
Serve with some warm fresh bread with lots of butter and enjoy! Mmm, sooo good!
Recipe
A comforting and delicious lentil soup with celery, courgettes and spinach. Cooked in aromatic spices for that kick of flavour!
Prep Time: 30 minutes
Cook Time: 20-30 minutes
Total Time: 50 minutes
Servings: 4
Author: Zainab
Ingredients:
½ cup dry red lentil daal
¼ cup dry chana daal
¼ cup dry mung daal
½ cup fresh courgettes, diced
1 & ½ cup baby spinach, sliced into ribbons
½ red onion, diced
½ cup celery, sliced
1 large garlic clove, diced
10 baby plum tomatoes
2 tablespoons tomato puree
1 vegetable stock cube
¼ teaspoon ground cumin
¼ teaspoon coarse black pepper
½ teaspoon ground coriander
½ paprika powder
½ salt, or to taste
1 tablespoon of extra virgin olive oil
1 teaspoon fresh lemon juice, optional
Fresh coriander or rosemary, to garnish
Method:
1. Begin by pouring the dry daals into a medium sized bowl and soaking in boiling hot water for 20 minutes.
2. Whilst the daal in soaking, heat the oil in a medium/large deep pan on a medium heat. Add in the garlic, celery and courgettes. Cook for a few minutes and then add in the red onion. Cook for a few minutes or until the onions brown, stir frequently.
3. Add the baby plum tomatoes to a food processor and blitz until pureed.
Note: Be sure not to over blitz the tomatoes, you want a bit of texture! 😃
4. Add in the tomato paste. This will help to thicken the soup. If you prefer a thinner soup then you can skip this step! Mix and set aside.
5. Next add 500ml of boiling water and the vegetable stock cube to a heat proof jug. Give it a good mix and set aside.
6. Drain the lentils. Add the blitz tomatoes,drained lentils, vegetable stock and spices to the pan. Stir to incorporate everything.
7. Bring to a boil, then lower the heat to a simmer. Place the lid on top and cook for 20-30 minutes or until the lentils are tender and the soup has thickened. Stir occasionally.
8. Add the spinach and lemon juice if using. It will only take a minute for the spinach to wilt. Stir for a few minutes and serve immediately!
9. Sprinkle on some fresh coriander or rosemary and enjoy! I like to pair my soup with some fresh bread with butter or fresh croutons and a sprinkle of ground black pepper.😋
Notes
Store the soup in an airtight container for up to 4 days in the refrigerator.
You can use absolutely any daal of your choice. I like to mix my daals to create different textures and flavours. I find that these three daals work brilliantly together. I do often use just one daal if i cant find the other in my local supermarket and it still tastes delicious!
Calories per serving: 193
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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