We are in the middle of some arctic weather, with snow, hail, icy winds and below zero temperatures, so I thought I’d post a recipe for a nourishing soup to warm us up, rather than the frozen smoothie bowl I had planned!
This doesn’t look pretty, but it tastes great and is very filling, having plantbased noodles as well as lentils in it. It’s a good way to use up small amounts of green vegetables that you have left over. In my case, I also had some precooked puy lentils in the fridge from the previous 2 days’ meals as I had seriously over-bestimated how many lentils to cook!
Lentils are such a good source of complex carbohydrates which boost metabolism and can help to control weight. They contain a large amount of dietary fibre, which helps to control cholesterol and stabilise blood sugar. They provide protein, folate and magnesium, are heart healthy, and keep you fuller longer.
We all know we should eat our greens, and this is a good way to do just that. You can use any lentils, or mung beans.
(Vegan, Gluten-free, Dairyfree)
Amounts are very approximate.
Precooked Puy Lentils – reserve some of the cooking water
Half a head of Broccoli florets
Small amount of White Cabbage
Handful of Celery Tops & Leaves
Stock cube + water, plus a cup of lentil cooking water
Some Organic Endamame Spaghetti* or other good quality plantbased thin noodles, broken up
Chop and sweat veg and celery leaves in coconut oil with black pepper
Cover and simmer on low heat until just cooked
Add broken up Endamame spaghetti or any other thin noodles
When done, blend slightly with stick blender to thicken a little
Place a few spoonfuls of cooked lentils in the bottom of a warm soup bowl and cover with soup
Serve with fresh basil leaves and warm bread or toast, or you might like to try Savoury Vegan Glutenfree ‘Cheese’ & Herb Scones
*I got mine from Aldi UK
Copyright: Chris McGowan