Now that we’re in the grips of winter, I’m sure you can all identify with the familiar 3pm chocolate cravings and the desire to curl up in bed with a bag of chips and Netflix. Of course, it can be harder to motivate yourself to cook your own meals and eat your veggies when it feels like Antarctica outside! But for real, it’s important to keep yourself well fed during these freezing days.
So, here is an awesome cheap and healthy plant-based recipe that will help to warm you up on cold winter days.
Hearty ginger and lentil soup (serves 4 – 5)
- 2 teaspoons of olive oil
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 2 teaspoons grated fresh peeled ginger
- 1 teaspoon crushed garlic
- Optional extra: 1/4 teaspoon of chilli flakes
- 1.5 teaspoons curry powder
- 3 cups vegetable stock
- 1 cup dried red or brown lentils, rinsed and drained
- 1x 400g can crushed tomatoes
- 1/2 cup frozen peas
- Salt and pepper to taste
- Optional extra: coconut yogurt as garnish
Heat oil in a large saucepan over medium heat; add carrot and onion then cover and cook for 3 minutes or until softened. Stir in ginger, garlic, and chilli flakes (if using); cook for 1 minute. Add curry powder and cook for a further minute. Stir in stock and lentils; bring to the boil then reduce heat and simmer covered for 20 – 25 minutes or until lentils are tender. Stir in frozen peas and tomatoes; cover and simmer for a further 5 minutes. Divide soup evenly among bowls, garnish with coconut yogurt (if using), eat and enjoy!
This recipe was brought to you by VCUC (Veg Club of UC).