Puy Lentil, Vegetable & Rosemary Soup

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Preparation time: 20min

Cooking time 15-20min

SF, DF, GF, VG, Great for Kids

Today is such a beautiful and crisp (and crazily cold) Winter’s morning and I realised, as I dropped my baby girl off at nursery, whilst my hands were like blocks of ice, that I hadn’t made a soup in such a long time.  How did that happen!  So it is soup for lunch today!

What I love about make homemade soup is that all you really need to do is open the fridge, see what you have, put them in a pot, hope for the best that combination works, add a little seasoning and bobs your uncle! A deliciously warming bowl of pure nourishment.

And that is exactly what I did this morning.  I have been thinking a lot about how much money I’ve been spending on food and ingredients lately.  I must admit, as it is my job to develop recipes and cook, it can get pretty expensive if I’m coming up with 3 -4 new recipes a week.  But yesterday I made the decision to try and be more disciplined and make recipes with what I have in the house as much as possible and try and revitalise some left overs.

Cause this is real life right?  So often we come home after a busy day at work and want to eat something nourishing for dinner but can’t be bothered to go back out to get ingredients.  Especially when it’s cold and even more so when we have young children AND it’s cold!

So today’s simplest but totally delicious recipe in the world is my Lentil, Vegetable & Rosemary Soup.  Just a few ingredients but so full of flavour and unbelievably heartwarming and nourishing.

Puy Lentils are such an incredible protein and also so quick and easy to cook with. No need for soaking or long hours of slow cooking.  They are rich, creamy and incredibly meaty in texture so can be really satisfying in the cold winter and also for those who are wanting to cut down on meat.

They are full of Vitamin C & A and extremely high in insoluble fibre so really great for helping to strengthen the digestive system.  So often when people have been eating a diet high in animal protein, refined sugar, alcohol and processed foods, their digestive tract can become really thin and weak making it hard to digest food efficiently.  Causing bloatedness, constipation, IBS and other digestive issues.  And then when they come to eat beans and lentils it can cause even more bloatedness as they are so high in fibre.  But it’s like the chicken and the egg, one effects the other.  My advice is always the same, cut down on the meat, refined foods and sugar and eat more beans and wholegrains but in smaller quantities which will really help to strengthen the digestive tract and bring on more efficient digestion before you know it.

Other tips to help with digesting beans and pulses:
* Cook them thoroughly so they are not too hard
* Never add salt in the cooking of lentils and beans as this will stop them softening. Only add salt once they are cooked.
* Chew really well. Make sure you are chewing properly so you are not swelling great big rocks of food!

I really hope you enjoy this soup. It will take you 20min and taste even better the next day!

Enjoy!
Nx

INGREDIENTS
(Serves 4-5)

  • 200g Puy Lentils + 700ml Water
  • 3 Medium Orange Carrots (Diced into Medium Cubes)
  • 1 Leek (Finely sliced)
  • 3 Garlic Cloves (Thinly sliced)
  • 3 Stalks of Fresh Rosemary (Stripped off the stalk and very finely chopped)
  • 4-5 Pinches Fine Sea Salt
  • 2 Tsp Ground Cumin
  • 4 Tbls Tomato Paste
  • 600ml Cups Water or Veg Stock
  • 3 Tsp Tamari
  • 1 Tbls Brown Rice Syrup or other natural sweetener
  • 2 Tbls Olive Oil
  • 25g Coriander Leaves, 4-5 Pink Radishes, Fresh Rosemary – all for garnish
  • A little Oat, Soy or Coconut Cream for Garnish.

Method:

– First cook your lentils. Add them to a pot with the 700ml of water, bring to a boil and then turn down to simmer for 20min
– Whilst they are cooking prep your veg as stated above
– Heat up the Olive Oil in a soup pot and add the finely sliced leeks with a good pinch of sea salt. Fry them on medium heat until they begin to turn translucent
– Then add the carrots and garlic and another pinch of salt and fry on a medium heat for 1-2min then turn the heat down and sweat them with the lid on for at least 5-7min. You want them to become lovely and softened with their natural juices and flavours coming out
– Once they are softened add the cooked lentils and rosemary and mix well on a medium heat for 1-2min.
– Then add water or veg stock tomato paste, another 2 pinches of sea salt and ground cumin. Let it simmer on a low heat for 10-15min
– Once everything is soft and creamy and well merged together have a taste. this is when you season with tamari, rice syrup or sweetener and mix and leave for another 2min
– The soup is ready once it is soft and creamy in texture
– Garnish with a drizzle of oat, soy or coconut cream and the finely chopped coriander, a stalk of rosemary and a lovely single pink radish sliced finely

Voila! You’re done! Enjoy xxx

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