You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Spiced Lentil and Spinach Soup

Spiced Lentil and Spinach Soup

Today was the perfect rainy day. Just a steady drizzle; just enough to justify staying at home and doing washing. And after the past few weeks of work, that was exactly what I needed. So what else do you do while you wait for your washing to spin, but bake bread and make soup. Perfect for a drizzly day, this soup will warm you from within.

Spiced Lentil and Spinach Soup

Serves 4-6

  • 1 onion
  • 2 stalks of celery
  • 3 cloves garlic
  • 1 inch piece of ginger
  • 1 t of ground cumin
  • 1/2 t ground coriander
  • 1/2 t ground mace (if you have it, or nutmeg if you don't)
  • 1l vegetable stock
  • 1c lentils (I love green puy lentils because they hold their texture when cooked)
  • 1 large bunch of spinach, or a bag of baby spinach
  • Juice of 1 lemon
  • To serve:
  • Greek or coconut yogurt
  • and either:
  • fried nigella seeds and chilli flakes, or
  • chopped fresh coriander

Finely chop the onion and celery, and using a microplane grater, mince the garlic and ginger. Pop a slosh of oil in the base of a large heavy bottomed pot and bring to a medium heat. Sautee the onion, celery, garlic and ginger gently for 10 minutes, or until soft and translucent. Add the cumin, ground coriander, and mace, and fry for another minute or until fragrant. Add the stock and lentils and bring to the boil. Turn down to a simmer, and let it cook for 20 mins or so, until the lentils are just soft to the bite, but not mushy.

While the soup is cooking, chop the spinach up: if you are using adult spinach, finely chop the stalks and set aside in one bowl and roughly chop the leaves and set aside in the other. Add the stalks to the soup in the final 5 minutes of cooking. Once the 20 mins is up, throw in the leaves, stir through, and let it sit for a minute or so until the leaves have just wilted.

Using a stick blender, puree the soup just a little; you want to retain a chunky texture, but break down some of the lentils a little, to thicken the soup (if you don't have a stick blender, you can to this by transferring a portion of the soup to a blender instead). Squeeze in the lemon juice, taste, and season with salt and pepper as necessary.

Spoon into bowls, top with the yogurt, and sprinkle over the nigella seeds and chilli flakes, or fresh coriander.

Serve with crusty bread or, preferably a buttery, garlicky naan.

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