Here is a delicious, warming soup recipe which I hope you will love as much as I did!
I’ve used sheep’s milk yoghurt in this recipe (as a garnish), but you’re welcome to use any other yoghurt you like instead. To make the yoghurt a bit more probiotic, you could mix in a bit of milk kefir into the yoghurt before adding it on top of the soup. I also added fresh mint and coriander on top as well as fresh chilli
Recipe: Veggie-Rich Lentil Soup with Sheep’s Milk Yoghurt & Herbs
Recipe info/allergen info: This recipe is gluten-free, and can be dairy-free if coconut oil is used instead of butter and if yoghurt is discarded. This recipe is vegetarian and vegan-friendly (if no butter or yoghurt are used).
Makes: 2-4 bowls of soup depending on size
- 1 purple onion, peeled and chopped
- 1 large clove of garlic, peeled and finely chopped
- 1 tsp. coconut oil/butter
- spices: 1 tbsp. curry powder, 1 tsp. sweet paprika powder, 1 tsp. cumin powder & 1 tsp. salt
- 2 carrots, chopped and ends cut off
- 1/2 green capsicum, chopped into cubes (seeds discarded)
- 1 zucchini, chopped and end discarded
- ~ 1 handful long green beans, chopped and ends cut off
- 2 tbsp. tomato paste
- 1 C. dried red lentils
- 1 can (~240g) french/green/puy lentils, drained and rinsed (you can use dried lentils, they will just need to be soaked for a few hours beforehand)
- ~4.5 C water
- Per each person: 1 or 2 leaves (or more) of swiss chard, torn
- To serve (per each person): a dollop of sheep’s milk yoghurt, some fresh mint, coriander, a bit of olive oil
- salt and pepper to taste
- First prepare all the veggies as indicated above. If using dried french lentils, they are best soaked a few hours before cooking.
- Heat the oil of choice and cook the onion and garlic on low heat. Then add the spices, salt, the rest of the veggies (carrots, green capsicum, zucchini, green beans).
- Stir in the tomato paste, the dried red lentils and the french lentils and water. Note: I measured the water by eye; it was about 4.5 C. water. I added enough water so that it was a thick soup rather than a broth-y type soup. So adjust the water how you like.
- Cook the soup with a lid on for around 1-1.5 hours, or until everything is soft.
- Towards the end of cooking, stir in enough swiss chard for each person you are cooking for. Then top each bowl of soup with the sheep’s milk yoghurt, fresh mint & coriander, a dash of extra virgin olive oil.