Bright sunshine all weekend is a rare thing in the UK, but we have had plenty of it this summer, and this weekend the theme continued. Saturday and Sunday gave us dazzlingly blue, cloudless skies and daytime temperatures in the early 20s.
But autumn doesn’t let one completely forget she is here, and our thoughts are naturally drawn toward grounding ourselves, managing vata dosha, and slowing down in preparation for the colder months that will surely come.
I made this delicious lentil soup for lunch to welcome guests after a long, tiring journey. It’s easy to make and nourishes and fills without being heavy. Lentils are incredibly versatile and a great source of protein, fibre, iron, and many micronutrients.
This is an old recipe given to me years ago by a friend after he had made it for me.
I love sharing recipes and passing them on to others, especially when they are this easy, healthy and tasty.
To serve 4-6
6oz red lentils
A small onion, chopped
A clove of garlic, chopped small
A large tin of chopped tomatoes.
2 tsp fresh thyme leaves, chopped.
1.5 - 2 pints veg stock
A heaped tsp marmite
2 tbsp rapeseed oil
Salt and pepper to taste
Fry the onion until soft and add the garlic. Mix for a minute before adding everything else.
Cook for around 40 minutes on a low to medium heat
Serve with a little grated cheese sprinkled on top and some chunky granary bread.
Simple, wholesome nutrition. - 8 hours ago