You can never get enough soup when it's cold, it makes the perfect change from a cup of coffee or tea, as well as providing you with at least one of your five a day!
This lowly lightly spiced soup is delicious! It was recommended to use curry paste instead of powder, but I only had powder so I used that instead. You can top this with a dollop of natural yogurt or sour cream if you like, and make sure to have some lovely bread, naan, flatbread or chapattis to serve with it. I hope you like it *smiles*. This is easy to make vegan, as you can just use vegetable stock instead of chicken. Oh, and if you want a thicker soup, use 100g lentils instead of 60, I was just running short on my lentilage!
When I brought the second portion with me to work, one of my colleagues could smell it and asked me for the recipe! Quite a compliment I'd say *smiles*
Curried Lentil & Lime Soup
(Serves 2, about 220 calories each, 245 calories each with 100g lentils)
1 medium onion, chopped
1 fat garlic clove, finely chopped
2 cm grated fresh ginger, or 1 tsp ground
1 tbsp curry powder
1 tsp cumin seeds
600-700ml chicken or vegetable stock (I used a cube of each)
25g sultanas or currants
1 tsp dry mint, or 2tbsp chopped fresh mint
Salt and pepper to taste
Zest and juice of 1/2 lime for serving
- Start by heating up a medium pan, along with a little water, add the onion, garlic and spices. Stir for a few minutes until fragrant.
- Add the lentils, and stock and simmer on medium low heat for about 20 minutes until the lentils are tender. Pour in the currants and boil for a further 10 minutes. Season to taste, and it's ready to serve!
- Ladle the soup into bowl or cups and top with a squeeze of lemon juice, swirl it around and top with a little lime zest, and the optional dollop of sour cream or yogurt. Serve with bread, and dip in!
Also, earlier this week, I decided to take on all the different spices in the cupboard and sort them. Some there were two of, aaand another we had three of! (...cinnamon, my bad - I love that stuff and though we'd run out!)
Ever tried it before? It has more of a sweetness to it than ordinary bread and it is really quite dense in comparison, but I love it! Especially toasted, mmm! It's pretty much the same as rye bread.
I served it up with some cream cheese and a little bit of smoked salmon that had to be used, this, a cup of nettle tea and a banana on the side and I am ready to take on the Sunday!
Do you sometimes treat yourself to better breakfasts or experiment in the kitchen in the weekend?
Delicious Low-Fat Recipes, p. 32