We all know what it’s like when the world is spinning at two hundred miles an hour and you’re standing there in a dizzy, desperately trying to remain sane and get on with your ever expanding to-do list while tackling tasteless fireballs. I feel like that all too often. In fact, I feel like that right now.
But, a while ago, I promised myself to learn to enjoy the moment no matter what it is! When all goes “Pete Tong” – as the cliche goes in my hubby’s industry – I stop whatever I’m doing and I make red lentil soup. Yes! As some have cheerlessly said before; “You’ve always been a simple gal.”
I hope that never changes.
So, why red lentil soup? This is a take on an old favorite. I’ve always loved lentil soup; particularly the traditional Shorbet *3addas made by many lovely ladies in my family, my American mother to be included. However, the following recipe is one I use throughout the week, when I’m crazy busy but still want to consume a healthy and quick lunch without skipping out on taste, of course!
* The arabic letter 3 (ayn) is pronounced by tightening up your vocal cords & then saying “Ah”.
It’s great alone! But, it’s all the better served with a coriander salsa & crispy arabic bread. Some marriages are indeed made in heaven!
With that said, I’m off to rejuvenate mine!
- 1 medium onion – rough chop
- 3 garlic cloves -smashed
- 160g – rinsed red lentils
- 1 bay leaf
- 600ml vegetable/chicken broth
- ½ teaspoon coriander powder
- salt & pepper to taste
- 2 tomatoes, finely diced
- 2 spring onions, finely diced
- 3g of coriander, finely chopped
- ½ lemon, juiced (more to taste)
- Salt & pepper
- Olive oil 1-2 tablespoons
- 1 whole loaf of arabic bread – sliced into triangles
- Drizzle with 1 tablespoon olive oil
- Pre-heat oven- 325 F/160C/3G & bake for about 5 minutes on each side