Back to work with a Lentil & Carrot Soup!
For all of you that know me, I started my blog when I was not yet working in the UK and didn’t really have a fixed agenda for my days. Reality has struck as I am now working (really enjoying it!) and do have a daily schedule that I have to follow in order to get all my things done, including blogging. I was told (jokingly) by many, that after starting work, my blogging and cooking will become non-existent (do I sense jealousy!?!?! 🙂 ). Surprise, surprise, I have still managed to get a few posts in my first week. However, it has been challenging to post as frequently as I used to. No lies, a few days into working life with my husband away, I came home starving and could not be bothered to cook, so I just hastily ate whatever was around……cereal! That week I really missed cooking and I had to get my fix! I have now altered my eating schedule at work so that I can wait to eat properly after making dinner.
As for lunch, I have varied it between eating out, grabbing from local delis and making my own lunch. Sandwiches all the time can get boring. For instance, today I decided to make myself a lentil and carrot soup for lunch. Its “packed” with abundant nutrients and makes a good hearty, satisfying meal. Just because I have had a lifestyle change by starting work, I am adamant for it not to be an excuse to mistreat my body, deprive myself of healthy choices and the opportunity to make ‘gorgeous’ food!
Serves 1-2/ Total time: 15-20 minutes
1/4 cup red split lentils
2 medium carrots, processed or grated
1 tomato, chopped or 1-tsp of tomato puree
1 1/2 cup vegetable stock
2-3 garlic cloves, crushed
2 tsp cumin seeds
1 dried red chili
2 tsp lemon juice
few sprigs of chopped coriander
salt and black pepper to taste
1. Heat oil in a pan until hot but not smoking. Temper the oil with cumin seeds and red dried chili. Add garlic and saute for 30 seconds or so.
2. Add tomatoes, carrots, lentils and give a good stir. Add in stock and bring to boil. Afterwards, simmer for 10-12 minutes until lentils are cooked (fluffy texture).
3. Puree the soup with a stick blender. I like a bit of texture so I take out half for pureeing and mix the two batches. Garnish with chopped coriander leaves.
You can serve with ciabatta bread or other bread of your choice.
VegDelights 