Hey guys 🙂 I hope you’re all doing really well!

As I’m sure many of you have noticed by now, I’m going through a bit of a soup obsession right now. This one was meant to be a soup but turned into a lovely warming stew instead. However, if you’re looking for a delicious soup, I’ve shared many different recipes here, have a look by clicking on the links below:

Cream of Mushroom soup – https://holisticnutritionninja.com/2020/01/20/healthy-cream-of-mushroom-soup/

Sweet potato and cauliflower soup – https://holisticnutritionninja.com/2019/12/20/sweet-potato-and-cauliflower-soup/

Easy (canned) chickpea soup – https://holisticnutritionninja.com/2019/04/09/lentil-canned-chickpea-soup/

Delicious dried chickpea soup – https://holisticnutritionninja.com/2019/02/08/the-best-chickpea-soup-%f0%9f%a5%a3/

Roasted butternut squash soup – https://holisticnutritionninja.com/2018/11/06/creamy-butternut-squash-soup-ingredient-prep-uses-meal-three/

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This week, as I mentioned, I wanted to make another delicious soup which turned out really thick and delicious and far more similar to the consistency of a stew rather than a soup. You could easily add more water to this recipe to turn this into more of a soup rather than a stew however it’s delicious and filling as is.

Ingredients:

1 tablespoon olive oil

2 small red onions

4 cloves garlic

2 medium sweet potatoes (can swap for any other potatoes)

200g red split lentils

1 heaped tablespoon turmeric powder

1 Kallo organic veg stock cube

2 teaspoons chilli flakes (optional)

approx 5 cubes frozen spinach

3 cups water

2 cups Alpro unsweetened almond milk

Optional Topping: Alpro rice cream

Method:

Start by adding a tablespoon of olive oil to a large pot and add your chopped onions. The onions dissolve in the stew so no need to chop very finely. To your pot, add chopped sweet potatoes and garlic – again so no need for these to be very small, I prefer cutting into approx 1 inch cubes to make sure there are some chunks left in the stew. I also like to give the sweet potatoes a good scrub and leave the skin on – you could always peel if you prefer to do so, however I like the texture and you get much more fibre this way!

To your potato, onion and garlic mix, add 1 tablespoon turmeric powder, chilli flakes (if using) and the veg stock cube together with 200g red split lentils (rinse these before) and 2 cups of water. Cover the pot and cook together for approx 30 minutes. Once the 30 minutes are up, stir in your spinach and mix well until frozen spinach is thawed and evenly distributed throughout the stew. This takes no more than 5 minutes.

Finally, take your stew off the heat and add 2 cups of unsweetened almond milk. Mix well and serve 🙂 Add a dollop of Alpro rice cream on top and some toasted Maltese bread on the side and you’ve got yourself a delicious, nutritious, vegan, creamy, healthy, protein packed meal!

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Until my next post, be well xXx