NURTURE ME, WITH KALE CHICKPEA AND LEMON SOUP
Sink your spoon into this soup, and feel nourished from inside out. This soup gets even better the next day, once all the spices have infused.
Benefits: Lentils provide an excellent source of protein, fiber, and phytoestrogens. Turmeric has anti-inflammatory benefits and kale is an excellent source of vitamins, minerals and fibre.
1tsp olive/ coconut oil
2 garlic cloves
a thumb size of fresh ginger
2 tsp turmeric powder/ thumb size if the fresh root
1tsp cumin seeds
1/2 tsp cinnamon
1/2 tsp nigella seeds (optional)
1/2 tsp fenugreek seeds (optional)
200g red lentils
1.5 ltr boiling water with 1 dessertspoon of veg stock powder (I use marigold boullion).
1 handful coriander chopped
2 handfuls spring greens/ kale, shredded finely.
I/2 tin chickpeas
4 chopped tomatoes.
1 lemon or lime.
Chop onion, fry on medium heat with coconut/ olive oil until translucent
Add cumin, cinnamon, fenugreek and nigella seeds. Grate ginger, garlic, and turmeric (if using fresh). Add these to the pan, along with the lentils and stir for 1 minute, then add the boiled water, and veg stock
Allow to come to boil, then turn down to simmer for 15- 20 mins
At this point, take out half the soup and blend or mash until smooth
Return to the pan and add the greens, chopped tomatoes, and chickpeas
Cook for further 7 minutes, then remove from heat
Stir in coriander, squeeze over with lemon or lime and swirl in a spoon of yoghurt (if you fancy it)
Season with salt and pepper and enjoy