Happy Easter! Here’s a light (but very filling) lunch to make up for the chocolate.
I’m really into lentils at the moment and this soup is probably my favourite soup that I’ve made so far it was simple to make, extremely filling and tasty.
I am at this very moment looking into getting some new crockery to mix up the images a bit, I love the look of thai bowls or even some wooden just to really give your eyes their worth. I’m sorry the picture isn’t more exciting, it’s always difficult when you’re taking pictures in a state of hunger (this bowl was empty approx 35 seconds later).
Serves 2 [technically speaking it came to around two bowl-fuls but I did eat both]
Feel free to mix around the ingredients I imagine this would be delicious with kale or cabbage, also an important note if you like a thicker soup, it would be delicious with added potato, I added hemp protein powder (workin’ on my abs) so it was thickened considerably and would be great without it but a potato would be perfect for extra thickness.
- 2 Medium Leeks
- 1 Small Onion
- 1 Clove Garlic
- 500ml Vegetable Stock (Marigold Swiss you know me)
- 60g Red Lentils
- Optional: 1/2 tbsp nutritional yeast, ground pepper
Start the lentils off by covering them in cold water in a saucepan and bringing them to the boil. Then reduce heat (I like to add 1/4 tsp vegetable stock) and cover for 15 minutes.
Chop onions, leek and garlic and fry them in a bigger pot (if you wanted to add the nutritional yeast, this is where that goes in for an added cheesy flavour). Stir vegetables until they have softened and pour in the vegetable stock. Leave to simmer for around 7-10 minutes then pour half to three quarters of the mixture into a blender and blend until smooth (this all depends on how chunky you would like it). Reunite the blended and unblended vegetables and serve with the lentils on top, perhaps adding some ground pepper.