We just went through one of the worst cold snaps ever. It was the kind of cold where you put off anything that means going outside…grocery shopping, getting gas and walking the dog. At times like that, I find that my cupboards contain only staples and so it means being creative with my cooking.
That’s how this lentil soup was born. Although there many lentil soup recipes, when I found I only had canned lentils, onions, a few stalks of celery and some carrots, in order to make a flavourful soup it was time to get creative with my spices. As dahl (curried lentils) has always been one of my favourite dishes it inspired me to add curry powder, cumin and garam masala to the soup.
It was absolutely delicious. Cooking with lentils makes sense these days. They
- have an outstanding nutrient profile and contain protein and fibre and are high in fibre.
- green or brown lentils only have to be soaked for 30 minute. Or do what I did: use low sodium canned lentils or rinse canned lentils well to get rid of excess sodium.
- are local and sustainable.
When I eventually ventured outside, I picked up some spinach and broccoli to add in at the last minute for colour and nutrition. If you like, you can add a twist of lemon to wake up your taste buds. I topped the soup with Greek yogurt to complement the hot curry. You can adjust the spices to suit your taste…start with a little and then increase until you reach your ideal level of heat.
Do you enjoy hot, spicy foods?
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Written by a Registered Dietitian.