Okra & Lentil Soup
A filling warming soup with protein packed lentils and delicious okra!
Gather
- 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)
Prepare
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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!
Tips & Storage
- 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).
