This soup is so easy to make, very nourishing and anti inflammatory to boot!
It has around 2/5 a day and goes great with some sourdough plus you can tailor the spices to your taste.
The white potato really helps to add bulk & thicken the soup consistency but you can make it thinner if you like.
Recipe (makes 2 portions)
-60g red split lentils/1/3 of cup (pre soaked for a few hours, this improves digestion)
-1 medium white potato, keep as much of the skin on as you can for fiber
-2 medium carrots
-1 Tbsp olive oil (I like garlic infused)
-1 stock cube/pot of choice, enough to make 500mls (low salt is best as this makes only 2 portions)
optional: 2/3 tsp Turmeric can reduce to 1/2 tsp & 1/8 tsp Cayenne pepper for a hit of heat or 1 garlic clove crushed
Directions
-Once the lentils are soaked, drain and rinse
-Peel and chop the potato & carrots into small bits
-Heat the oil in a pan and sautee the carrots & potato then add in the lentils & stir
-Add in the stock mix and then leave to cook for around 15-18mins, you may need to top up slightly with a splash of water depending on how long the potatoes take to soften etc
-Add in the spices at the end then remove from the heat and blend, serve with some sourdough
