Now that the cold weather has well and truly settled in, we tend to seek comfort from hearty foods and warming drinks like stews, soups and chai lattés, as opposed to summer salads and fruity coolers.

Hot food is generally more expensive to buy a option for a meal out, so here’s a tasty recipe for a lentil soup that I remember my mum making the family as a weekend lunch when I was growing up, it’s super cheap to make too. I usually set some time out on Sunday afternoon to make a large batch which lasts a whole week’s worth of lunches!

Tip: You can bring in your soup in an air tight Tupperware for lunch and heat it up using the microwaves in the union (located opposite Humpit).

You can be as creative as you like in terms of the veggies you use, but I usually make mine with carrots and onion as these are usually the cheapest options, but some roasted butternut squash or sweet potato would taste amazing in this too!

INGREDIENTS:

• 1 cup black lentils
• 3 carrots, chopped
• 1 veggie stock cube
• 1 large white onion, chopped
• Handful of fresh coriander (or 1 tbsp of dried)
• ¼ tsp garam masala
• 1 tsp cumin
• 1 tsp dried chili flakes
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tbsp tomato paste
• 2.5 cups water
• Lots of pepper, salt to taste

To serve:

1 tsp vegan yogurt per portion and some extra coriander (but that’s just optional)
Your favourite toasted bread (some seeded wholemeal toast spread with some hummus tastes amazing with this!)

METHOD:

1. Add olive oil in a large pot over medium heat and once it starts to heat, at the garlic and stir to give it some colour.
2. Add the chopped onion and carrot and cook. Stir often, until the onion has softened and is turning translucent (about 5 minutes). Add the cumin, garam masala and chili flakes. Mix the spices in and stir for about 30 seconds.
3. Dissolve the stock cube in the water (I use a mixing jug)
4. To the pot, pour in the lentils and stock water. Add 1 tsp salt and coriander. Season generously with freshly ground black pepper.
5. Raise heat and bring the mixture to a boil. Once boiled, partially cover the pot and reduce heat to simmer for about 30 minutes, or until the lentils are tender.
6. Transfer 2 cups of the soup to a blender. Securely fasten the lid and purée the soup until smooth. Pour the puréed soup back into the pot.
7. Taste and season with more salt, pepper and/or lemon juice until the flavours hit the spot
8. Serve immediately with toast and your favourite spread.

For more plant-based recipes, visit www.basilandvogue.com

Andri Neocleous

Images: Andri Neocleous