This recipe was meant to be my entry to a food blog competition. I missed the boat after realising the deadline was Australian Eastern time. Never mind. It’s still a great recipe and an easy meal to prepare with leftovers!!
I love soup.
It’s heating up in Australia so my soup season is coming to an end but this is so delicious, I may keep it as a year-round favourite. It’s super easy and it contains many pantry staples so no special shopping is required.
I’ve adapted this recipe from the original that was published in The Australian Women’s Weekly 21-day diet planner. They call it spiced red lentil soup. I’ve never had their version but my version is simply delicious. Enjoy!
Spicy Lentil Soup
Dairy free, Gluten free, Vegetarian*
1 large onion, diced
fresh red chilli, sliced (amount depends on how spicy you like it)
1 heaping tablespoon of mild curry paste (I use korma)
2 cups of chicken stock (*use veggie stock for vegetarian)
2 cups of water
400g canned tomatoes (or chopped fresh romas if you have them)
100g (1/2 cup) red lentils
Large handful of washed baby spinach leaves
1/4 cup of fresh coriander (I use 1/2 tsp of ground if I don’t have fresh)
Saute onions and chilli over medium heat until soft (in a little oil of your choice if preferred). Add curry paste and ground coriander (if using). Stir for 1 minute, until fragrant.
Add stock, water, undrained tomatoes and washed lentils. Bring to boil.
Reduce heat and simmer for 20-25 minutes. Stir in spinach.
Season with salt and pepper. Top with fresh coriander. Serve hot.
This soup makes great leftovers so keep for tomorrow’s lunch too!
Stay tuned for my next post about my favourite new health foods! Being healthy has never been so delicious!!
I could write about how my writing is working for me cause it really is going well at the moment. But, what’s working for me just today is my slow cooker.
How can you not love a machine that cooks dinner all day with no input from you once you’ve added the ingredients and secured the lid?
I love the fact that I will have very little dinner prep to do at 5 o’clock!!In the pot is butter chicken. It took 5 minutes to chop an onion, cut some pumpkin (unusual, I know), slice the chicken thighs, add the oil, tomato puree, water and paste. Later, I will add some coconut milk to finish it off.
I ‘ll serve it with rice, naan bread (store-bought) and poppadoms.
Another reason why I love this is because Master T loves butter chicken and when I make a dinner that he likes, dinnertime can be quite enjoyable!
I have heaps working for me right now. Life is pretty sweet and I’m grateful for it all.
What’s working for you this Wednesday?