Kai Chronicles

Eating, exploring and enjoying life


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3 soups you can easily make at home

blog oct 4 spicy lentil soup

Spicy Lentil Soup

Ahhhh, soup. It’s a nourishing, easy winter meal. I’ve been working at the local supermarket, stocking shelves, for the past 3 months and “my” aisle is the one with all the soups: packaged, powdered, tinned, boxed, microwavable – all the convenient types. And I guess there’s nothing wrong with them, if you like to consume additives and preservatives. Hey, I ate Campbell’s Tomato and Cream of Mushroom at least weekly for the first 30 years of my life. They are actually really tasty! But, here’s the thing. Soup is incredibly easy to make from scratch. I don’t even use a recipe. I get inspired from recipes but I usually just toss stuff in a pot and boil it together. So, ditch the tins this week and try a home-made, from scratch soup. Enjoy!

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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!!