Big batch lentil soup
No scrambling. No sad desk lunch.
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Once you start batch cooking lentil soup, lunch becomes the easiest meal of the day. Something nourishing, ready to go.
I pair mine with a handful of nuts or seed crackers, and maybe a tin of sardines or some cheese.
The recipe
Serves 6 · Metric, with cups in brackets- 200g (1 cup) green or brown lentilssoaked for 8 hours and drained
- 1 head of celery, diced
- 2 large carrots, peeled and diced
- 1 onion, diced
- 1 head of garlic, chopped
- 1 tbsp cumin seeds
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tbsp ghee
- Water or stockjust enough to barely cover
Add everything to a pressure cooker in this order and give it a good stir. Add just enough water or stock to barely cover. Too much makes a watery soup.
Cook on high pressure for 1 hour, then let the pressure release naturally. No pressure cooker? Simmer in a covered pot for about an hour, until the lentils are completely soft.
Stir well and season with salt to taste.
Ladle into glass jars. Sealed tightly, it keeps for about a week in the fridge.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Lentils bring plant protein and fibre, ghee the healthy fat. For a fuller lunch, add a tin of sardines, a boiled egg or a little cheese on the side, plus a handful of nuts or some seed crackers.
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