Lush Lentil Soup
Abundance.. green.. dense…. just a few synonyms for the word ‘lush’, and exactly why I chose it to describe this soup. Counter to its rather glamorous name, this soup came into existence under far more humble circumstances – more specifically during an attempt to tidy up my fridge the night before a big grocery delivery. Also, it was cooked mostly one-handed while holding a newborn, which, more than anything, is true testament to how effortless this recipe is. It’s real life though, isn’t it? Trying to cook a healthy meal with random fridge leftovers and no a plan whatsoever… refusing to give in to kids wanting porridge for dinner. And then when it somehow comes together and actually works. Then it’s glam! Fully deserving of a LUSH name.
Full of chunky vegetables and nourishing plant protein in the form of lentils and quinoa, this soup is ridiculously delicious and perfect for these still chill early spring evenings. I am also loving curry spice and have been adding it to just about everything of late …hummus, salad dressings, and a new quinoa salad I’ll be sharing soon. Because when I’m into something I just can’t help but totally overdo it! (…like a good song on repeat for weeks, you know what I mean).
The soup calls for very simple ingredients, most of which you probably already have in your fridge & pantry… with the exception of white lentils (also known as urid daal). While you’ll easily find white lentils in asian/indian markets (or in my case amazon), they are not commonly seen on the shelves of conventional supermarkets. However, they can easily be subbed for yellow split peas or extra of whatever other lentil you’re using. I love cooking with white lentils though, as their firmer, almost rice-like, texture lends itself perfectly to soups. Everything else is very straight forward; saute the onion & garlic, add everything else but the kale and coriander and leave to simmer until soft, then add the greens and serve with a little fresh parmesan (or omit for a vegan option). And voila! It is especially delicious served with a chunk of fresh sourdough baguette.
- 2 tsp oil or butter
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 3-4 carrots, sliced
- ½ butternut squash, cubed (about 2 cups)
- 1 zucchini, grated
- ¼ cup black or green lentils
- ¼ cup quinoa
- ¼ cup white lentils (yellow split peas work too)
- 1 litre (4 cups) vegetable stock (or more if needed)
- 4 tsp curry powder (adjust if your curry powder is very strong)
- salt & pepper to taste
- 1 handful fresh coriander, chopped
- 3 handfuls kale (I prefer cavolo nero), chopped
- freshly grated parmesan to top (OPTIONAL)
- Melt oil in a large pot and saute onion and garlic for about 5 mins until soft.
- Add spices, vegetable stock, lentils, quinoa, butternut squash, carrot and zucchini and stir to combine.
- Bring to a boil then reduce to medium heat and leave to simmer for 30-35 mins, stirring occasionally.
- Once the lentils are soft and the quinoa cooked, add coriander and kale and stir again until it starts to wilt.
- Add salt & pepper to taste and extra water if you prefer the soup thinner.
- Serve with a chunk of sourdough baguette and top with fresh parmesan.