Anjum Anand’s Ayurvedic soup recipe is hearty and healthy whether you follow the discipline or not. Find out your body type by clicking the link below.
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Ingredients
- 2 tbsp olive oil
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, chopped
- ½ leek, sliced
- 2 garlic cloves, sliced
- Pinch dried chilli flakes (optional)
- 650ml fresh vegetable stock
- 200g puy lentils
- Handful fresh parsley, finely chopped
- Squeeze lemon juice
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Method
- Heat the oil in a large non-stick saucepan. Add the rosemary, thyme, onion, carrot, celery and leek, then cover and cook over a low heat, stirring occasionally, for 10 minutes until the onions are soft.
- Add the garlic, chilli flakes, stock and lentils. Bring to the boil, then cover and simmer on a low heat for around 25 minutes or until the lentils are cooked.
- Pour about one third of the soup into a blender and whizz, then stir back into the soup. Add the chopped parsley and lemon juice, taste and season generously with salt and pepper. Remove and discard the sprigs of rosemary and thyme. If you prefer a thinner consistency add a little hot water from the kettle, then serve.
Nutrition
- 325kcals Calories
- 9.8g (1.4g saturated) Fat
- 18.5g Protein
- 40.8g (5.4g sugars) Carbs
- 11.2g Fibre
- 0.1g Salt
For 3 servings
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Reviews
I love this recipe because it’s quick and easy to make and tastes delicious- it’s healthy and nutritious but doesn’t taste too virtuous!
I love this recipe because it’s simply delicious. I’m a big fan of this soup. Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. Lentils are so versatile and cheap and taste hearty in this healthy soup recipe. Go on…. try it.
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