herbal healing broth<\/a> here [pic 2].<\/p>\n\n\n\nTime to add\nthe spices – cinnamon, cumin, turmeric and paprika [pic 3]. <\/p>\n\n\n\n
Pop the\nlentils in a sieve and rinse them under running water for a minute or so, then\nadd to the stock pot with a tablespoon of tomato paste [pic 4]. Stir well.<\/p>\n\n\n\n <\/figure>\n\n\n\nAnd now we cook. Cover the pot with a lid – though slightly ajar [pic 5]. Bring it to a boil then reduce to a simmer, and cook for 20 minutes or until the lentils are done.<\/p>\n\n\n\n
Once cooked, remove the lid and add washed and drained spinach leaves – or your leafy green of choice [pic 6]. Trim the long stalks off first though. Just another minute or two more to wilt the greens and we’re done!<\/p>\n\n\n\n
Right – almost there peeps – how’s the consistency? I like it thick and chunky – but if you prefer a thinner soup, now is the time to add a small amount more of water or stock\/broth.<\/p>\n\n\n\n <\/figure>\n\n\n\nTo serve, a generous squeeze of lemon juice and a sprinkle of coriander is yum.<\/p>\n\n\n\n
This\nvegetable lentil soup is also great topped with a handful of croutons – cut a\nfew slices of gluten free bread into cubes, transfer to a bowl, dress with a\ntablespoon of EVOO, add a clove of minced garlic, toss, then bake until toasty.<\/p>\n\n\n\n
So incredibly\nhealing, nourishing, delicious.<\/p>\n\n\n\n <\/figure>\n\n\n\nWhat to cook this recipe in<\/h2>\n\n\n\n This is a\nlarger sized soup than I typically make and share here – it will give you 6\nvery generous soup bowls’ worth, or 8 smaller, ‘starter’ bowls.<\/p>\n\n\n\n
A regular saucepan won’t be big enough – you could use it at a pinch I guess, but the volume of this recipe is large - you'll be in for a spluttering mess. <\/p>\n\n\n\n
I recommend\nusing a stock pot. Stock pots are larger in size, ranging from 6-12\nlitres\/quarts in capacity. I’ve used a 6 litre\/quart stock pot with a nice heavy\nbase, to prevent the ingredients burning – absolutely perfect!<\/p>\n\n\n\n