I love lemony savoury meals and desserts too. Hot, thick, creamy soups make my body and soul warm at winter time. Lemon + thick, creamy soup = happiness. This red lentil soup also yummie and nutritious. Spices, red lentil and lemon makes it hot. In turn sauted swiss chard and Greek yoghurt calm the flavours in your mouth. In one word… heavenly!
Recipe adatpted from Heidi Swanson. If you don’t know her blog, hurry up and check it out. Her amazing site stuffed full of stunning photos, divine vegetarian recipes and well written stories.
Lemony Red Lentil Soup
Ingredients (serves 2)
– 1 cup red lentil
– 1 onion, peeled and chopped
– 2 cloves garlic, chopped
– 1/2 tablespoon turmeric
– 1 teaspoon ground cumin
– 1 teaspoon Dijon mustard
– 1/2 bunch coriander, chopped
– 1 large lemon’s juice
– 1/2 cup cooked brown rice
– 2 large handful of swiss chard or spinach, chopped
– Greek yoghurt (omit to make it vegan)
– coconut or olive oil
– salt, pepper
Method
Put the red lentils in a pot with the turmeric, 1 teaspoon salt and 3-4 cups water. Bring to a boil, then lower the heat and cook until the lentils are soft (about 15-20 minutes).
Meanwhile heat 2 tablespoons coconut oil in a pan and saute the chopped onion along with the cumin and mustard for a couple of minutes. When the onion is tender, add chopped coriander and after 1-2 minutes turn of the heat. Add this onion mixture to the soup and puree with a hand blender. Season with salt and pepper. If you find the soup too thick, add more water to it. Add lemon juice and stir it. Set aside and keep it warm.
In the same pan heat 1 tablespoon coconut oil and saute the chopped garlic for 2-3 minutes. Add swiss chard, a pinch of salt and pepper and cook until swiss chard collapses.
Serve by placing a scoop of brown rice in each bowl, then soup, swiss chard and 1 or 2 tablespoons of Greek yoghurt.
Here is a werk photo of the shooting…
