It is officially spring, and there is no longer an icy nip in the Sydney air. As much as I love summer, and I can’t wait for it to start, I’m going to miss having the excuse to stuff my gob with loads of comfort food. Now I’m going to have to exercise in preparation for summer! Ick!
One of the guys at work left to get married yesterdaday, and we had a very naughty pizza lunch to celebrate. So I thought: as one last farewell to winter, and to make sure I get my veggies in for the day, I’ll make my favourite winter soup – spicy lentil and vegetable. It smells wonderful, is very filling, and helps towards your five veggies a day. It also warms you up after a chilly day.
Frank isn’t a big fan of soup, especially not lentil soup, but he eats this one with the minimal of complaints. You can add any veg you want, root vegetables are ideal for this recipe. Best served with some fresh crusty bread, it is the perfect casual dinner…
Spicy lentil and vegetable soup – another lollcakes original!
Serves 4 big appetites
1 litre vegetable/chicken stock
1 tin chopped tomatoes
1 onion, finely diced
3 carrots, cubed
1 parsnip, cubed
1 swede, cubed
2 courgettes, cubed
3 potatoes/3 sweet potatoes, cubed
1.5 cups red lentils
3 tbsp mild curry powder
2 tsp smoked paprika
1 tsp ground cumin
chilli to taste
Fry onion until transparent. Add in curry, cumin, paprika and chilli; and fry until fragrant. Add in root vegetables, tomatoes and stock and bring to the boil.
Add in lentils and simmer for 30 minutes, stirring occasionally. Add in courgettes and simmer for another 15 minutes. Serve with crusty bread.