Comforting, nourishing and full of goodness, this delicious soup is one of our favourites at Feeling Wholesome HQ.
Packed full of red lentils, spinach and warming spices you can make it in no time at all. Perfect for a healthy wholesome lunch or for dinner with warm crusty organic sourdough bread.
Red lentils are a super food that is bursting with essential vitamins and minerals. High in protein and fibre these lentils make a perfect addition to any diet including as a staple to a plant based diet. Just one cup of red lentils has over 17g of protein, vitamin B and iron and is also low in calories. Red lentils are unable to hold their shape as some of the other lentils when cooked, making it smooth and ideal for soups.
Spinach also one of our favourites, dark green leafy and super versatile, rich in iron and packed full of vitamins and minerals.
Creating delicious food mindfully also supports our health and wellbeing.
Being in the present moment just focusing on each steps, observing the aromas of the spices, adding each ingredient slowly and mindfully and stirring the soup slowly and calmly. Noticing the colours and movement as the spoon glides through the soup.
You may also like to practice eating mindfully too by really noticing what you’re tasting and the textures you’re feeling as you eat the soup slowly. Observe the feeling of warmth and comfort it brings to the body.
Enjoy x
Ingredients
1 cup of dry red lentils – rinsed
3 cloves of garlic chopped
Pinch of red pepper flakes
1 red onion sliced
5 cups of spinach
5 cups of water
1 Tsp of paprika
Pinch of salt
1 Tbsp of freshly squeezed lemon juice
½ Tsp cumin
½ Tsp ground black pepper
1 Tbsp of olive oil
Extra bits – optional
Toasted pumpkin seeds to sprinkle on top for serving if desired (like we do!)
Drizzle of olive oil
Or, a small spoon of coconut yogurt
Method
Add the olive oil to a large saucepan together with the onion and garlic and cook gently until golden.
Stir in the cumin, paprika, red pepper flakes, black pepper and pinch of salt, and cook for a minute stirring occasionally.
Add the lentils, spinach, water and lemon juice to the pan and cook gently for 30 minutes until the lentils are soft and tender.
Remove from the heat and blend the soup until smooth.
Return to the heat and adjust seasoning to taste.
Serve in your favourite bowl as it is, or add toasted pumpkin seeds or one or more of the optional extras.
