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Middle Eastern Lentil Soup - from your store cupboard!

Soup is my go-to comfort food in the cooler months. I can’t live without it. Normally I make ‘leftover’ soup, which is whatever vegetables are leftover in the bottom of the fridge at the end of the week. But sometimes I actually follow a recipe, or at least try to recreate one.

Way back in my early twenties, I backpacked through the Middle East. I remember eating heaps of lovely lentils and beans – they were cheap and super delicious. Back then I wasn’t much of a cook, so the thought of making some of these dishes at home never occurred to me.

Then one day late last year, I was stuck in Abu Dhabi airport waiting for an onward flight, and I wanted to eat something that was healthy and real and wholesome. So when I spotted lentil soup on the breakfast menu (yes, really!) I couldn’t wait to try it again.

I wasn’t disappointed. It’s tasty, it’s wholesome and filling, and yet it’s fresh, too. And the best thing about it is that it’s so easy to make, and you’ve probably got all the ingredients in your pantry.

You can easily adjust this for baby or toddler, too. Make sure that you’re only using a homemade stock that’s low in salt, and leave out the tumeric and cumin until after about 9 months. Introduce spices one at a time, just like you would with any other food.

Another thing I love about this recipe is that it keeps really well in the freezer. So make up a big batch, divide it into portions, and freeze.

What’s your go to winter soup?

Ian

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