I have an absolutely stinking cold this weekend, my brother told me that this is the result of me having worked in a ‘proper job’ for 3 weeks. It’s true, I have managed to pick up the office lurgy that has been doing the rounds and I’m sat here on the sofa surrounded by tissues with a hot honey, lemon and ginger at my side trying not to feel too sorry for myself. I could be a lot worse, it is only a cold after all and not the flu. It’s just annoying.
Soup is always comforting when I have a cold, and I’ve packed this hearty vegan soup with spices to try and help speed up my recovery time. I was sent the millet from Dove’s Farm a little while ago along with a selection of other gluten free grains and flours which I reviewed recently. I found that it keeps it’s shape in soup and provides a slightly nutty flavour which I really liked. The lentils break down and make the soup satisfyingly thick even without blending which is just as well because I’m currently without a blender. Though once that first pay day arrives, I’ll be treating myself to a snazzy new one.
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- ¼ - ½ tsp hot chilli powder, depending on taste
- 1 cinnamon stick
- 2 bay leaves
- 2 small onions, chopped
- 3 medium carrots, peeled and cut into 1cm dice
- 3 cloves garlic, crushed
- 100g red lentils
- 75g millet
- 2 tbsp sunflower oil
- 1 litre vegetable stock
- salt and pepper to taste
- Toast the coriander and cumin seeds together in a small dry frying pan and then grind together in a pestle and mortar. Add the turmeric, ginger and chilli and mix with the ground seeds and set aside.
- Heat the oil in a large saucepan over a medium heat and fry the onions for 5 minutes until softened then add the garlic and fry for a further 2 minutes. Next add the spices, stir well and fry for 1-2 minutes then add the diced carrot and cook for a minute.
- Pour over the stock, add the lentils and millet and stir well. Add the cinnamon stick and bay leaves then season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for 30 minutes or until the millet is tender. Stir occasionally whilst simmering to prevent the lentils sticking on the bottom.
I’m linking up with the following blog challenges. Credit Crunch Munch as lentils are super cheap, this is run by Helen and Camilla and this month hosted by Elizabeth. Extra Veg as the carrots count as an extra portion, this is run by Helen and Michelle and this month is hosted by Kerry. No Croutons Required run by Jac (this month’s host) and Lisa. Super Soup run by Jo and finally into Emily’s Recipe of the Week.