It seems like everyone is going down with colds just recently so I wanted to share with you a soup that is great for helping you/them get better! An alternative to the classic chicken broth that traditionally is the cure-all for so many people.
I have to admit that I make this Spicy Tomato and Lentil Soup because it is delicious but sometimes when I am feeling a bit sniffly I like knowing that It contains lots of herbs and spices that are held to help fight off symptoms of a cold or the flu. I can of course, make no substantiated claims to this soup being a magic cure for colds and flu, but it always helps me feel as though I am doing something positive which is no bad thing and at least there is no eye of newt or tongue of toad needed in this caldron/saucepan to make this potion/soup! It does, however, contain:
- ginger as an highly effective against nausea, a powerful anti-inflammatory, great for treating indigestion and for fighting infection.
- garlic which is renowned for its cold and flu fighting properties. It has anti bacterial properties
- chilli is very high in vitamin C. Capsaicin is the wonder property here and is reported to have anti oxidant and anti inflammatory properties
- cumin Is held to increase antioxidant intake and promote digestion
- ground coriander reportedly has anti inflammatory and anti bacterial properties as well as aiding digestion
- turmeric’s active ingredients is curcumin which is said to be anti-inflammatory and to increase anti-oxidant capacity. Black pepper increases the absorption of curcumin by something like 2000% – so always have pepper with turmeric.
I love serving this dish with a garnish of roasted chickpeas (which you can either buy or roast yourself see TIPS at end of post) and, just to “keep my reserves up” (not because I am a bit of a piggy), cheese on toast. Both go exceptionally well but neither, if I am honest, are strictly necessary!
Ingredients (serves 6)
- 1 large onion, roughly chopped
- 2tbsp grated fresh ginger
- 1 red chilli, finely chopped
- 2 tbsp olive or vegetable oil
- 2 cloves garlic, finely chopped
- 1tbsp ground coriander
- 2tsp ground cumin
- 1tsp ground turmeric
- 1tsp ground black pepper
- 2 x 400g tins chopped tomatoes
- 1 pint of stock (vegetable or chicken
- 100g red lentils, rinsed
- salt to taste
Method
- Heat the oil over a medium heat and add onion, chilli and ginger
- Cook for 5 mins until softened, and then add garlic, coriander, cumin, turmeric and pepper
- Stirring frequently continue cooking for another 2 minutes until the mix smells fragrant
- Add tomatoes, stock and lentils and bring to the boil
- Cover with lid, and simmer for 30-35 mins
- Blend, with stick blender or in liquidiser and add salt to taste
- Garnish with roasted chickpeas and make cheese on toast or not as you fancy
- Feel better!
TIP: To make roasted chickpeas, drain and dry a can of cooked chickpeas and place on a baking sheet. Roll in 2 tbsp vegetable oil and 1 tsp salt Roast for 30 mins at 200c shaking baking sheet half way through cooking time If you like sprinkle over a raspoon of smoked paprika, and coat chickpeas before returning to oven for final 10 mins. Any extras are delicious eaten as a snack
LISTENING TO: Please can I say anything by Coldplay or is that too much of a pun!? Any other suggestions gratefully received …..
Great post 😁
That’s very kind of you. Thank you
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Thank you so much for sharing this on your blog. I am really interested in, and look forward to exploring your site further.
Fab soup perfect for seeing off a really horrid cold. Thank you holly