Gak! I’m being slack with posting Soup Sundays. After this one I still have two to post – plus I’m sure I’ll have a new one this Sunday. Better get on to it!
This soup was made on one of those freezing cold evenings we’ve been having lately. I say this every year around this time – I can’t wait until summer!
On this particular evening I felt like something spicy, filling, and it had to be vegetarian because I didn’t have any meat around. Lentil soup seemed to fit the bill, and because I wanted something fairly quick to make I opted for red lentils.
It was another one of my “throw stuff in a pot” soups. In a dry pan, I gently toasted a teaspoon each of ground cumin, ground coriander, ground turmeric, chilli powder and cumin seeds for a few minutes until all nice and aromatic. Into a pot with a splash of oil went a diced onion, a couple of diced carrots and a couple of diced celery sticks. To that I added a cup of rinsed red lentils, a 400g can of tomatoes, a couple of peeled and diced potatoes and enough water to just cover everything. It simmered for 20 minutes and then I added four cubes of defrosted frozen spinach and seasoned it with salt and pepper and let it cook for another 5 minutes.
It wasn’t bad for about 30 minutes worth of work and helped warm me up a little. I still can’t wait until summer though!