Written By Gracie
This is my favourite soup of all time. I have been making it for years and whenever I make it for friends they seem to love it. It is thick and creamy and taste like you are eating something naughty, but it is totally guilt free and only filled with the best ingredients.
It is extremely filling as well as being suitable for vegans, vegetarians and it’s wheat and gluten-free. I always adapt it depending on what I have in the fridge. I occasionally add a chilli to it as my boyfriend loves everything with a bit of heat and if we are really hungry and fancy some meat I will add cooked chicken to it at the end to bulk it up. However this is the standard recipe, which you can keep as is or add things depending on your taste.
I have sprouted my lentils, which again is completely optional. If you don’t know what sprouting is the best way to explain it is you simply leave them in water, covered overnight so they grow little tails. When you see the little tails it means they have sprouted. The reason I have started sprouting my lentils is because there are health benefits:
– Firstly lentils and pulses in general are hard to digest because of the phytic acid. Sprouting neutralises the acid meaning more vitamins and minerals can be absorbed into the body as they are digested.
– Sprouting increases the vitamins in the lentils because you are starting the germination process, which changes the composition.
– Sprouting helps break down the sugars in the lentils, which is what causes intestinal gas and bloating.
NB: You will need a blender for this soup
Ingredients (about 3 large servings):
- 2x Handfuls of organic red lentils (sprouting optional)
- 2x Sticks of organic celery (roughly chopped)
- 4x Large organic carrots (roughly chopped)
- 1x Red onion (roughly chopped)
- 2x Cloves of garlic (crushed)
- 2x tbsp Bouillon powder (reduced salt)
- 600ml boiling water
- 1x Bouquet garni
- 1/2 tsp Ground cumin
- A squeeze of lemon
- 1x tbsp Olive oil (for frying)
- Pepper for seasoning
- Chili flakes to garnish (optional)
1) Boil some water and measure out 600ml.
2) Heat the oil in a large pan and add the carrots, onion and celery. Fry for about 7-10 minutes on a medium heat until everything has softened.
3) Pour in the lentils and crushed garlic and mix well. Cook for about 1 more minute.
4) Add the boiling water, bouillon powder and bouquet-garni and bring to the boil, then turn the heat down and simmer for 35-45 minutes.
5) Once it’s ready pour or spoon the mix into your blender. Add the pepper, cumin and a dash of lemon juice and blend on full power for a few minutes until it looks smooth, thick and creamy.
6) Garnish with a few chilli flakes or any fresh herbs you may have.