Hey Ninja Tribe ❤
How’s everyone doing today?
I wasn’t going to post the recipe for this here because I’ve been posting a TON of soup recipes lately and thought I should mix it up a bit. BUT I shared this over on my stories on my FB and IG stories (both @holisticnutritionninja) and you guys really wanted the recipe for this one so here it is…
I don’t know about you guys, but on a cold winter’s day, there’s nothing I love more than a warm, thick, hearty soup. I’ve said this before and I’ll say it again; if my dinner is a simple soup it MUST be really filling and delicious and hearty.
This one is no exception; it’s filling, loaded with flavour and super nutritious. This recipe happens to be vegan and loaded with plant protein, vitamins and minerals!
1 tablespoon olive oil
1 tablespoon turmeric
1 teaspoon chilli flakes
1 kallo garlic cube
2 small onions chopped
4 cloves garlic finely chopped
4 cups water
200g yellow split lentils
Alpro coconut cuisine
Start by heating up olive oil in a large pot and add onion and spices. Once the onion starts to cook and the spices bloom (when they become very fragrant, add you chopped potatoes – I leave the skin on mine for more fibre – and cook together for a few minutes.
Now add the water and rinsed lentils to your pot and cook everything together for about 30 minutes.
At this point add a lot of fresh spinach – and when I say a lot, I mean a lot! Mum got me a whole kilo of fresh spinach and I wasn’t sure what to do with it, so I thought I’d add it to the soup. I added about half a kilo to this soup.
This is optional but highly recommended. You could also use baby spinach, frozen spinach or a different leafy green, like chard.
Cook together for an additional 10 to 15 minutes and finally, add some coconut cream to each plate.
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Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx
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