Mo’ soup for you

Mo’ soup for you

Winter calls for hearty, warming meals. But turning up the comfort level doesn’t need to be bad for your health – this delicious vegetarian soup is packed full of nutrients and contains a good dose of protein, iron and fibre. Best of all, it’s simple to make, so whip up a batch on Sunday and keep it in the fridge for easy mid-week dinners.

  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp ground coriander
  • 1 tsp paprika
  • 1 1/2 cups brown or red lentils
  • 2-3 cups vegetable stock
  • 1 can diced tomatoes
  • 2 cups chopped spinach
  • Salt and pepper to taste

 

Heat olive oil in a large saucepan over medium heat. Add cumin seeds and cook, stirring, until fragrant. Add onion, garlic and coriander, and cook until onion is soft (around four minutes). Add paprika and cook for an additional minute.

Add lentils, diced tomatoes and vegetable stock and bring to the boil. Reduce heat and simmer uncovered for 30-40 minutes, until lentils are tender. (Depending on how much liquid the lentils have absorbed, you may want to add some water at this point.)

Add the chopped spinach and simmer for 15-20 more minutes. Season to taste with salt and pepper. Serve hot