I don't know about you, but for me as soon as Autumn arrives I think of soup! There is something so cosy and comforting about a warm bowl of soup as the weather cools. This soup is great because the spices make it even more comforting and it's really easy and quick to make.
This is also wonderfully healthy as the lentils are full of fibre to support our guts and protein which is great for not only supporting growth and energy but fulling us up. The spices are gentle but can be reduced if your kids prefer and you could add a spoonful of greek yogurt if you like a creamy soup.
It's gluten and dairy free so suitable so all the family!
Recipe: serves 4
1 tbsp olive oil
1 onion (medium, chopped)
2 carrot (chopped)
3 garlic (cloves, chopped)
1 tbsp tomato paste
1 tsp Ras el Hanout (or other moroccan spice blend)
1 litre vegetable or chicken stock (low salt)
160g dry red lentils (rinsed)
Sea salt & black pepper (to taste)
Method:
Heat the oil in a large pot over medium heat. Add the onion and carrot and sauté for eight to ten minutes, or until softened. Add the garlic and cook for 30 seconds.
Add the tomato paste and Moroccan spice blend and cook for one minute, stirring often. Deglaze with a splash of the vegetable broth and scrape the bottom of the pot with a wooden spoon.
Add the remaining stock, lentils, and season with salt and pepper. Bring to a boil and then reduce the heat. Cover and simmer for 20 to 25 minutes until everything is softened and cooked through.
Remove from the heat and blend with an immersion blender until smooth. Divide into bowls and enjoy!
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