Don’t you just love the cosiness that winter brings? I can really enjoy to simply spend my nights at home while binge watching my favourite series under a blanket on the couch. To keep warm I like to have some warm soup with that – that’s my kind of winter feelings! And winter means I’m hungry like all the time, so this richly filled lentil soup is the ideal meal.
I’m a big fan of soup because you can add so many healthy ingredients to it and it’s filling. And that is definitely what I need after all the holiday celebrations last month 😉 I’m all into the Geluksfactor10 mode again right now, so I wanted to make something delicious that fits this just right. And this lentil soup does the part! I’m going for mostly plant based food at the moment, so this is a vegan recipe.
“First we eat soup, then we do everything else”
I chose to add legumes to make it a filling meal. Legumes contain fibre, protein and other healthy nutrients. It is the term for beans, lentils and chickpeas. You can buy them in a can, jar or dried. The dried ones need to soak first. If you go for a can or jar, make sure that it doesn’t contain all kinds of unnecessary additives and large amounts of salt. This recipe for a lovely lentil soup also contains chickpeas and white peas so it’s packed with protein and the good kind of carbs! It’s really easy to make and you only need a few spices to get that lovely taste. Try it out for more warming vibes on a winter day!
– 1 onion
– 2 garlic cloves
– 1 tsp. fresh ginger
– 1 red pepper
– 1 tsp. garam masala
– 1 tsp. cardamom
– 1 tsp. cumin
– 1/2 tsp. cayenne pepper
– 1 large carrot, cut into slices
– 1 stalk of celery, cut into pieces
– 190 gram red lentils
– 1 can tomato cubes
– 1 can chickpeas
– 1 can white peas
– 1 liter veggie bouillon
– Fresh coriander
– Pepper and salt
– Olive oil
MACRONUTRIENTS PER BOWL
Energy: 99,1 kcal
Carbs: 16,7 g
Protein: 6,2 g
Fat: 0 g
Fiber: 3,4 g
- Cut the onion, garlic, ginger and pepper into small pieces and fry in a soup pan with some olive oil.
- Add the spices and then the carrot and celery. Fry for another minute.
- Then add the remaining ingredients (except the fresh coriander, pepper and salt) and bring to a boil.
- Let it boil for about 15 minutes and lower the fire.
- Bring to taste with some salt and pepper. Serve the soup with a bit of fresh coriander as topping.