Here in the southern hemisphere, winter is getting into full swing. There's nothing like a hot bowl of soup to scare those cold weather sniffles away. Brown lentils have a really rich, meaty taste, and are packed with essential amino acids and protein - with a hefty side serve of fibre. They also provide excellent bang for your buck... if only we could run our cars on lentils as well as our bodies!
This recipe passed the man test with flying colours - his bowlful was devoured in record time, and he was into seconds before I'd finished firsts! Make this dish more man-friendly with some hot rolls or garlic bread (vegan of course) on the side.
Winter Lentil Soup
Serves
4 for a main, 6 for a starter
Ingredients
1 Lt Vegan stock (I used Massel ‘beef’)
1 cup dried brown lentils
1 carrot, diced
1 sweet potato, cubed
1 large red onion, diced
1 tbsp brown sugar
1 tbsp chopped garlic
1 tsp paprika
1/8 tsp cumin
2 tbsp olive oil
Salt and pepper to taste
Method
Place all ingredients in slow cooker and stir.
Leave for 8 hours or so, until lentils are soft. Extra time will only improve the texture.
Serve with crisp rolls, warmed in the oven.
A great one to prepare ahead of time – tastes even better the next day!
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