Germany’s got me back, and – oh joy – it’s all rainy and dark. It feels like it’s the end of November, slowly progressing into winter, and not like October at all. After such a journey, always surrounded by lovely people and experiencing new things on a daily basis, being back in my old routine and confronted with the same old tasks and problems is kind of awkward and annoying.
But of course I missed my life at home, my apartment, friends and animals. Most of all I missed my kitchen, though. I will never ever take my abundance of kitchen tools for granted after this long separation. Especially that blender of mine holds a very dear place in my heart. But enough with the kitchen romance and on to the recipe!
Fall obviously screams for any kind of soup or stew and hearty, comforting foods. This Lentil Soup has been a regular at home for many years now, and the recipe pretty much stayed the same over all this time. What makes it such a winner are those factors:
1. It’s filling and nutritious! Featuring a large quantity of protein, fiber, vitamins and iron – it’s basically a food superstar. A nice, steaming bowl of that soup will leave you satisfied for hours.
2. It’s freezer-friendly! Even though cooking is fun, we all need a break from time to time. Preparing a big pot of soup with a few extra servings to store in your freezer for when the time is right, is always a good idea.
3. Eat the rainbow! Having all the different (natural) colours on your plate is not only proven to be healthy, it’s also fun and makes you happy just by looking at it. That soup sure is a stunner!
4. Creamy and crunchy in one bowl! I love mushy and creamy dishes, but I always need some extra crunch on top. That’s why I add the veggies only a few minutes before it’s done. Texture is key!
Enjoy your first fall days, wherever you are. If you decide to make the soup, let me know what you think in the comments or post a picture to Instagram and tag me please!
1 red pepper
1 yellow pepper
1/2 a small hokkaido pumpkin (~300 gram)
2 tomatoes (~400 gram)
3 green onions
1 red chili
1 tablespoon olive oil
150 gram yellow lentils
150 gram red lentils
1 liter vegetable broth
1 can coconut milk
1/2 a bunch parsley
Salt to taste
Pinch of pepper, turmeric and smoked paprika
1. Finely dice the peppers, pumpkin, tomatoes and the green onions. Half the chili, remove the seeds and finely chop it up.
2. In a big pot heat up the olive oil. Add the chili and pumpkin and fry them for a few minutes, then add the lentils. Check the cooking time of the different kinds of lentils on the packaging. My yellow lentils had to cook for 30 minutes, the red lentils for 25 minutes, so I added the red ones later.
3. Pour on the broth and bring it to a boil, then turn down the heat and let your soup simmer.
4. Five minutes before your lentils are down, add the coconut milk and veggies for crunch. Add the parsley and season to taste.
5. Serve garnished with a parsley leave and sprinkled with some black sesame. Enjoy!