As we roll into winter in the southern hemisphere it’s time to introduce hearty but healthy soups into our weekly dinner rotation, (don’t get me wrong we still have hot days, but imagining trying to keep warm in a few months is making me restless). I love a simple delicious soup, don’t you?
1 tbsp olive oil
6 medium sized carrots, roughly chopped
1 white onion roughly chopped
4 cloves garlic, minced
1 cup French green lentils, rinsed
1 can tomatoes
2 red chilies, chopped (optional)
2 cups vegetable broth
Salt and Pepper
2 tsp oregano
a few basil leaves
2 inches of ginger, peeled and roughly chopped
At the bottom of a big pot, heat olive oil over medium high heat, saute onions and garlic for one minute. Add carrots and mix for 2 minutes. Add lentils, coating everything in lentils and cooking for 2 minutes. Add canned tomatoes and stir. Add broth and bring to a boil. Add oregano, basil, chilies, and salt and pepper. Lower heat and bring to a simmer, adding ginger. After 45 minutes, using an immersion blender, puree the soup. You may need to add some water or broth if it is too thick.
Garnish with avocado chunks, basil, a dollop of greek yogurt and hot sauce to taste. This is enough for 4 people, or two and lunch the next day.
**I got the idea for the hot sauce and avocados for a garnish from 84th and 3rd.