Do you like lentils? Do you like soup? Do you like wholesome wintry dishes that feel like the gastronomic equivalent of a snuggle on the sofa before a bellowing fire? You do? You do? Then you’ll love this soup! A soup so thick and luscious it might more aptly be termed a stew. This is the soup I dream about on winter walks through London, when I can’t feel my toes and my nose feels like it might drop off at any moment. This is the soup I dream about on dawdling tube rides and when I’m at a loose end at work; it’s my fail-safe, win-win, absolutely delicious, utmost favourite winter warmer. It’s the soup I dream of coming home to. You dream about soups too, right? Well, anyway…this soup is dreamy. It’s also gluten-free, vegan (without the natural yoghurt), packed with protein and iron (extra important for us veggies) and extremely filling. In short, it can do no wrong. Go forth and make soup! xo
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed or diced
- 2 tbsp tomato puree
- 2 tbsp chilli powder (as mild or as hot as you like!)
- 200 ml vegetable stock
- 400 ml tin of coconut milk
- 400g can of chopped tomatoes
- 400g dried split red lentils
- 2-3 handfuls of spinach (or more…)
- salt and pepper, to taste, and a dash of balsamic vinegar
- season with turmeric, coriander and cumin, as you prefer
- fresh coriander and a dollop of natural yoghurt (or vegan sour cream) to serve
- In a deep frying pan, heat the olive oil over medium heat and saute the onion, garlic and your preferred spices until lightly caramelised.
- Stir in the tomato puree and chilli powder; cook for another minute.
- Add the coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are melt-in-your-mouth texture. Dont forget to stir in the vegetable stock as you go. Season with salt and pepper and a squirt of balsamic vinegar.
- Before serving, stir in the spinach until wilted and garnish with coriander and a generous spoonful of Greek yoghurt. Enjoy!
P.S. This makes a huge portion, enough to serve 6 people generously. I like to make big batches and freeze them in individual portions for take-to-work lunches or frosty evenings when cooking doesn’t appeal.