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Spiced lentil soup

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This quick and easy soup is low fat and ready in just 30 minutes. Fry some bacon pieces to sprinkle on top, or add a tin of chickpeas with the veg for a more rustic feel.

Spiced lentil soup

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Ingredients
  

  • Ingredients
  • oil for frying
  • ginger a small piece peeled and grated
  • cumin seeds 1 tsp
  • chilli flakes a pinch
  • onion 1 finely chopped
  • carrots 2 large peeled and grated
  • red lentils 150g
  • vegetable stock fresh cube or concentrate made up to 1 litre
  • lime 1 juiced to taste
  • coriander a small bunch of leaves

Instructions
 

  • Method
  • STEP 1
  • Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
  • STEP 2
  • Add the vegetables and cook for 5 minutes more then add the lentils and stock.
  • STEP 3
  • Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
  • STEP 4
  • Stir through a squeeze of lime juice and serve sprinkled with coriander.

Notes

Adapted from olivemagazine.com

Winter Lentil Soup

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There’s loads of flavor in this hearty yet healthy soup stocked with leeks, tomatoes, sweet potatoes, and kale.

Winter Lentil Soup

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 4 leeks white and light green parts, cut into 1/4-inch-thick half-moons
  • 1 28- ounce can whole tomatoes drained
  • 2 sweet potatoes peeled and cut into 1/2-inch pieces
  • 1 bunch kale thick stems removed and leaves cut into 1/2-inch-wide strips
  • 1/2 cup brown lentils
  • 1 tablespoon fresh thyme
  • Kosher salt and black pepper
  • 1/4 cup grated Parmesan 1 ounce; optional

Instructions
 

  • Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  • Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
  • Spoon into bowls and top with the Parmesan, if using.

Barley and Lentil Salad with Goat Cheese

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Nutty, chewy barley complements the tender lentils and provides a nice contrast to the crisp lettuce.

Barley and Lentil Salad with Goat Cheese

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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3/4 cup quick-cooking barley
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • kosher salt and black pepper
  • 1 medium head romaine lettuce torn into bite-size pieces (about 8 cups)
  • 1 15- ounce can lentils rinsed
  • 1 large carrot cut into matchsticks
  • 1/4 small red onion chopped
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 English cucumber chopped
  • 2 ounces goat cheese crumbled (1/2 cup)

Instructions
 

  • Cook the barley according to the package directions. Drain and run under cold water to cool.
  • Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
  • In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.