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16 Aug, 2017

Lentil and Vegetable Soup

Whenever I get back from a holiday, the first thing I cook is a lentil soup. I literally sit on the plane thinking about how I can't wait to eat it. This Ayurvedic dish is great for digestion, and lentils include all sorts of beneficial nutrients such as magnesium, iron, vitamins and minerals.



For the soup
200g red lentils
1 carrot, peeled and diced
1 stick celery, diced
½ cauliflower, roughly chopped
½ tsp celery salt
2 bay leaves
3 cloves
2 cardamon pods
½ tsp Malden Sea salt
½ tsp cracked black pepper
500ml vegetable stock

For the salad
1 cucumber
1 avocado
Juice 1 lemon
1 tbsp toasted pumpkin seeds


Serves 2.

Put all of the soup ingredients into a large sauce pan, cover with the stock, bring to the boil, put the lid on and simmer for 20 minutes. Keep checking to make sure it doesn’t stick and add more water if necessary.

Prepare the salad by scooping out the avocado and chopping the cucumber into small cubes. Toss together with the lemon juice, pumpkin seeds, salt and pepper.

Serve the soup with the salad on the side.


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