The United Nations have declared 2016 to be the year of legumes! To honour the challenge, try this easy heart warming, nutritious and yummy soup. It's really easy to prepare, as all the ingredient cook at the same time, in the same pot. And the leftover makes a great lunch the next day, a full meal in itself when combined with a nice slice of wholesome bread.
Ingredients
4 cups of broth
2 cups of red lentils
1 potato, cubed
1 onion, chopped
1 sprig of sage
1 teaspoon of ground turmeric
Sea salt and pepper to taste
1 lemon wedge, for serving
Fresh coriander (optional)
Directions
Put all the ingredients in one large pot (except the lemon) and cook on medium heat for about 25 minutes, or until the lentils are well cooked and creamy.
Note: Make sure to rinse the lentils before adding to the broth.
Serve with a drizzle of lemon and fresh coriander, if you like.
RELATED: Moroccan Lentil Soup In The Slow Cooker
Printer-friendly version