Four Veggie Lentil soup,to Live on

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All you need for nutritious winter comfort

Get in your daily serve of vegetables in this warm comforting soup. Besides, it’s winter, you’re cold with nowhere to go and eating a storm…you need some soup! Except, we eat this soup all year round, regardless of the season.

This soup is a favourite with my family and all who find their way into our home. It is dubbed Nini’s soup and is the most requested dish at Niniville. I have friends who would call up to ask if they could come over and have this soup!

But since gathering to break bread around a bowl of soup with Covid-19 hovering about would be quite irresponsible, I decided to bring this soup to you. We can make it together and enjoy it apart, which is a pretty good deal at the moment;)

I learnt how to make this soup from my mother-in-law and customised the recipe to my liking. This soup is simple, nourishing and delicious!

The recipe ingredients are in a ratio of 1:1:1:1:1 so really hard to forget and you can’t really mess it up! Well, unless …

Prep time: 10 mins
Cook time: 30 mins
Makes:
2 litres of soup

What you need:

200 gms each of: (You can use an estimate too, and don’t have to measure the ingredients)

  • Red split lentils
  • Orange Sweet potato, peeled
  • Carrot, peeled
  • Pumpkin (Japanese) peeled
  • Zucchini
  • 1 litre of water, plus more if you like your soup thinner
  • Salt to taste. 1 1/2 Tsp-2 Tsp. Less if salt restricted.

Steps to Soup

  1. Rinse lentils and place in saucepan (can also pre-soak)
  2. Add the litre of water and bring to boil over medium low flame (turn to low when lentils begin to boil)
  3. While the lentils are boiling, prepare the vegetables i.e. peel, wash and grate.
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Step 3
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Lentils are ready
  1. When the lentils have softened (colour change from bright orange to yellow, some lentils start to break apart), add the grated vegetables into the saucepan and stir through
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Step 4, Add veggies and strir
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7 minutes later
  1. Let cook on medium-low flame for about 30 minutes stirring every few minutes until most of the vegetables have broken down
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10 Minutes since adding grated veggies
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20 mins in … almost ready
  1. Season with salt and enjoy on its own, with bread or as a starter!
Perfect winter treat
Easy nutritious meal

Recipe tips:

Cooking:

  • To save time, start boiling the lentils before you prepare the veggies.
    Cook time depends on amount of soup. Larger quantities require more time
  • It is important to boil lentils first otherwise they will not cook well and they will be crunchy, changing both texture and flavour of soup
  • Lentils can stick to saucepan hence the need to stir every few minutes. I use a metal spoon for that as it gives a good feel as to whether anything is sticking to the bottom of saucepan.
  • If your soup sticks, pour it into a clean saucepan without disturbing the burnt bits at the bottom and continue cooking. I’ve never burnt this soup though
  • If in a hurry, you can cook the soup on a higher flame, but it needs more frequent stirring.
  • Add water to thin your soup more if you like and adjust salt

Grating:

  • Grating is absolutely necessary otherwise the soup will have a different texture and flavour.
  • You can also use a food processor that has a grater component

Quantities:

  • If you don’t have Kitchen scales, you can still make the soup using eye estimates for amounts
  • It’s ok if the ingredients ratio is not perfect. It will not affect the taste.

Sweet Potato:

  • This soup needs the yellow sweet potato. Other varieties have different textures and starch content that don’t work well for this soup

Pumpkin:

  • You can use butternut pumpkin but I find that Japanese pumpkin yields the best texture and flavour to this soup.
    If your pumpkin is too young/green/ soft-skinned and therefore not sweet enough/full flavoured, the soup will taste a little washed out


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