Kai Chronicles

Eating, exploring and enjoying life


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Easy lunch idea: Spicy lentil soup

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!

blog oct 4 spicy lentil soup

Spicy Lentil Soup

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)

METHOD:

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!! 


2 Comments

Easy Dhal

This easy dhal recipe ticks all the boxes to most restricted diets. There is no dairy, meat, wheat, gluten, yeast, sugar, malt, sweet vegetables or caffeine in here. I have been making this version since 2005, when I heard chef Bill Granger speak to Kim Hill on Radio NZ. Thanks Bill.

Dhal

2 tbsp olive oil

1 red/brown onion, finely sliced

2.5cm piece of fresh ginger, peeled and grated

3 garlic cloves, finely sliced

1 large green chili/chili flakes (decide how hot you want), finely chopped

1 tsp sea salt

1 tsp ground cumin

250g/1 cup red lentils (I rinse first)

1 tbsp lime/lemon

Method:

Heat oil in pot, add onion, ginger, garlic, chili, salt and cumin and cook for 10 minutes. Stir occasionally to prevent burning.

Dhal in the making. Step 1

Add the lentils

Step 2

Add the water. Cook for 20 minutes stirring occasionally.

Last step..let simmer for 20 minutes

Remove from heat and stir in lime juice.

Homemade, healthy dhal ready to serve.

Top with coriander leaves. Serve with rice and/or naan bread.