So today’s recipe is a bit of a cheat! There are Gremlins in my site somewhere and I need to spend time working on it trying to sort it out! So, here is a recipe I created a while ago, but still use regularly. The weather here is cold today – we’ve gone back to 6c (43f) so soup is definitely welcome!
This week we’ve been using the slow cooker – we had a very aromatic aubergine casserole with dumplings, and an adzuki bean and bulghur chilli. I also discovered the most simple soup in the world which I will share when I take some photos!
What have you been cooking this week? What would you like to see me cook next? Who wants my authentic tagine recipe?! 🙂 Oh, we made jam roly poly pudding too (for the boys, don’t think I got any)! and we’ve been playing with whipped cream recipes! 😀
For now, have a look at this soup recipe, then get cooking!
A filling warming soup with protein packed lentils and delicious okra!
- Splash of oil of choice
- 1/2 medium leek diced
- 1 small onion diced
- 1-2 cloves fresh garlic chopped
- 1 medium tomato diced
- 2 teaspoons Cajun spice
- 1 teaspoon coriander powder
- 1 teaspoon oregano
- Salt to taste
- 200 g green lentils
- 1-2 litres boiling water
- 2 medium carrots grated
- 500 ml passata
- 200 g frozen okra (use fresh if you can get it)
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Melt or heat the oil and add the leek and onion. Cook until starting to brown then add the garlic.
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Stir in the tomato and cook for one minute. Add the Cajun, coriander, oregano and salt. Allow to cook for a minute then add the lentils. Stir to coat.
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Cover with boiling water (approx. 1 litre), cover and leave for 30 minutes.
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Add the carrots, passata and more boiling water (up to a litre) if needed, then cover and cook for a further 30 minutes.
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Do a taste test and also check to see if the lentils are cooked. Adjust seasoning of necessary.
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Stir in the okra and allow to cook for a further 10 minutes. Enjoy!
- Serve steaming hot as it is!
- Dunk your favourite bread in.
- Add a cupful of quinoa or corn couscous (if pre-cooked add with okra, if raw, add with lentils and increase water by 2 cups) .
- Store refrigerated for up to three days.
- Can be frozen for up to 2 months in a sealed container (allow space for expansion).
I’m sharing this over at Angie’s Fiesta Friday and I hope you will join us over there! It’s a great place to see lots of foods you wouldn’t usually, find some great tips and meet some lovely people! This week the party is co-hosted by Antonia @ Zoale.com and Liz @ Spades, Spatulas & Spoons. Feel free to offer your time as a co-host… it’s great fun and the Fiesta needs you!
Here are a few items you might find useful when making this lovely soup!
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If you make this Okra & Lentil Soup, or a variation thereof, please share using #LifeDietHealth or tag us @LifeDietHealth We love to see your interpretations and inspirations from our suggestions! You can find us on Facebook, Twitter, Pinterest and Instagram and you can subscribe to follow this blog too!
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We hope you have a fabulous (long) weekend and a great week! Have fun!
Speak soon
Laurena x