Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
the pantry my shelf in the cupboard. It doesn’t take long.
My share-house-pantry-space-restriction coupled with my disdain for waste means that I don’t often have a whole lot of things lying around for too long. A good thing I suppose. But this month’s Redux theme is the perfect excuse to share a great lentil soup recipe that only requires a few ingredients. I did in fact have lentils in the cupboard, too.
Lentils are simply wonderful. Not only are there a bunch of ways to use them, as mentioned in my previous ramblings, they are nutritionally impressive too. This recipe uses green lentils, which are a variety that retain their shape when cooked, rather than breaking down and going mushy. A cup of lentils gives you 16 grams of dietary fibre, and also provides you with a serving of protein. In addition, because lentils (and other legumes for that matter) are so nutritious, half a cup also count as a serve of vegetables as well. Nice.
Due to the high fibre content of lentils, and other legumes, a lot of people experience digestive discomfort (read: gas, bloating and other fun stuff), so if you’re not consuming them regularly, best to start off slow so that your gastrointestinal tract can get used to it. Whenever we make a major change to our diet, our bodies need time to adjust, so take it easy. It also helps to soak your legumes in cold water over night and give them a good rinse before cooking.
Thanks to Melbourne’s ice-cold chill as of late, I thought soup would be most appropriate. The recipe I’m sharing below is how I usually make it, although on this particular occasion I had to substitute for what ever I had available in the fridge, so it’s pretty versatile. Dinner was literally the other thing that could warm me up today!
1 x TBS olive oil
1 x brown onion
2 x cloves garlic
2 x stalks celery
2 x carrots
1/2 x cup white wine (optional, but do it)
1 x cup green lentils
1 x lemon, juice and zest
1 x litre of vegetable stock
1/2 x bunch parsley (can sub in dill)
s & p
- Chop the onion, garlic, celery and carrot finely
- Heat oil in a large pot over a medium heat
- Add onion and cook gently for 5 minutes or until softened
- Add garlic, carrot and celery and cook for another couple of minutes, giving it a good stir
- Then add in the white wine, vegetable stock and lentils
- Bring to the boil, then lower the heat and simmer for half an hour or until lentils are softened
- Add in lemon juice, zest and parsley at the end of cooking
- Salt and pepper to taste