Winter in Sydney is somewhat of a joke to the rest of the world.
As a well travelled individual, I tend to agree however… When your body is cold, it’s cold and there’s no getting around that fact.
Seasons change and so does our eating; a fairly important point for optimal health. Along the lines of visiting a tropical island and finding yourself served a whole lot of raw fresh food; fruit, vegetables and delicious salad variations. Slow-cooked stews don’t seem to work quite so well in such a location do they?
So as the temperatures are dropping in my part of the world, it seemed appropriate to share with you one of my favourite ways to warm up.
This recipe is one of those ideas that I had in the kitchen and for whatever reason, it just worked the first time and perfectly (Thanks Universe! I really love when that happens!!)
It reminded me of the deliciously warming soups that my Nanu would make me as a child and when combined with the wholefoods principles that I nourish myself with – it’s a winner! Good soup is one of those soul-satisfying dishes, the kind that make you close your eyes in appreciation and I hope that when you create this recipe for yourself, you feel that way too.
If you are already a convert of my wholefoods eBooks, you will know that I am all about organisation when it comes to health. From my perspective, a little goes a long way and soup fits beautifully into this concept. It allows you to easily make a decent-sized batch, have leftovers and enjoy those leftovers for days to come.
Seriously, they are fantastic! 1 cup provides over 14g of protein, minimal carbs, calories and a whole lot of nourishment too.
In my opinion, Le Puy blue-green lentils are the best. From an area in the south of France, these lentils have a unique peppery taste and work equally in cooked meals and salads. Many say they have gastronomic qualities provided from the type land (terroir) where they are farmed.
- 1 garlic clove, crushed
- ¼ red onion, sliced
- 1 teaspoon of olive oil
- 3.5 cups Puy lentils
- 1 carrot, peeled and chopped into
- 4 celery stalks, washed and chopped into small pieces
- ½ teaspoon cumin
- ½ teaspoon rock salt
- 4 cups water
- Chopped coriander, to serve
- Crushed toasted cashews, to serve (optional)
- Soak 1.5-2 cups dried lentils covered in water overnight
- Drain and rinse before using
- Heat oil in a large saucepan
- Once hot, add the garlic and onion
- Cook for a few minutes until starting to soften
- Add the remaining ingredients and bring to the boil
- Cover and lower to medium
- Cook for 30 minutes or until the lentils and vegetables are tender
- Season to taste with salt and pepper if required
- Using a stick blender, process to a chunky-style soup
- Top with the coriander and cashews to serve
This soup once cooled, can be stored in an airtight container in the fridge for up to 4 days.
I may or may not have told you to enjoy a steaming hot bowl of this soup with a good quality slice of sourdough bread and a dab of butter….
Bon Appétit beautiful!
Let me know how you go and better still use #nfeats on instagram and show me your own creation.
Share this someone that you love and who will love this too!