I love lentil soup.
It’s souper cheap, souper healthy and souper tasty too.
Growing up, mum would make this particular lentil soup accompanied by sticky, sweet poulet fricasse (onion, garlic and soy fried chicken) and crispy fried okra or with a simple tuna salad. I love just a big comforting bowl of the stuff! It’s great to make when the pennies are pinching as it’s made of store cupboard staples and just what you need when it’s still dark and drizzly and your nose is running. It might be veggie, but this soup is packed full of protein and iron.
Makes two big bowls
Black lentils (about 50g)
Chopped tomatoes (1/4 can)
2 cloves of garlic
half an onion
1/2 tsp Garam Masala
1/2 tsp Cumin
Half a stock cube
Fresh Coriander to finish
- Chop and sweat the onion and garlic
- Add spices and stir thoroughly
- Add tomatoes and cook till reduced a little
- Add lentils and coat in tomato mixture
- Make the stock and cover lentils
- Cook for 20-25 minutes on a boil until the lentils are tender and the soup has thickened.
- Stir in half the chopped coriander and sprinkle the rest on top.
Enjoy with crusty bread and butter or add spinach into your bowl before ladling on the soup!
Not down for a veggie option? add chopped up sausage before adding the tomatoes and replace the garam masala with thyme and oregano then cook the rest the same way for a meatier bite with an italian twist.
Add a handful of rice when cooking for a more substantial soup and a carb hit.
Here’s a video of me making it: