Winter is still here in Europe and it’s going to be around for a tad longer. So as winter progresses I must confess that I do love a good bowl of soup for dinner, but what I love the most is that there is always plenty of leftovers for lunch the next day. Simply heat up a thermos, and heat the soup, then pop it in the thermos and you and your kids and spouse will have a nourishing warm lunch, and will be thinking of you at the same time.
This is great to make at the weekend with lots of curry in it if you like it spicy.
•90 gr red lentils, rinsed well
1 medium red onion, finely chopped
2 cloves of garlic, crushed
1 Tsp cumin powder
1,5 tsp hot curry powder
1/2 tsp cayenne pepper
1 tsp turmeric powder
1tsp ground coriander powder
5 cardamom pods, crushed in the pestle and mortar
Splash of tamari sauce
1 vegetable stock cube
1 liter of water, boiled
2 medium carrots, finely sliced
Handful dried porcini mushrooms, soaked in water
Snippet Greek basil, to top each bowl when serving
1. Heat coconut oil in a large pot for soup. Add the onion and fry gently for 3-4 minutes. Remove from the heat and add the crushed garlic and all the spices…. return to the heat and stir and fry for 1 minute… the aroma will be divine.
2. Add the water and stock cube and bring to a boil.
3. Add lentils and bring to a boil again and simmer on low heat for 5 minutes.
4. Season with s&p, never too much always check and add extra at end of cooking if needed.
5. Then add the carrots and simmer the soup for another 15 minutes.
6. In the meantime soak the porcini in warm water. After 10 minutes soak squeeze them and chop and add them to the soup for the last 5 minutes.
7. When buzzer goes just leave the soup to stand off the heat for 5 minutes and then serve with the Greek basil in beautiful bowls…..
8. Now go to heaven…. eating mindfully….
9. Oh and when you catch a cardamom pod in your mouth eat it all…. adds extra dimension to your divine experience.
This can be stored in the fridge for a few days.