Golden Lentil & Green Pea Rice Soup by Jess Beautician

As the Autumn cold weather arrives, comforting soups are on top of our list for dinner. Our lovely ambassador, Jess Beautician created a rich, flavoursome golden lentil soup, adding our Green Pea Rice for extra nutrition.

The herbs and spices will warm you up, whilst the legumes and vegetables give your body all the necessary support to stay healthy during the cold, dark weeks of the winter.

You can find the recipe video here.

50 mins

4 people

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INGREDIENTS

1 Tbsp of Mr Organic Sunflower Oil

1 medium onion, finely diced

3 cloves of garlic, minced

1 thumb-sized ginger, grated

2 carrots, peeled and chopped

2 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp paprika

1/2 tsp chilli flakes

A handful or coriander stalks, finely chopped

1 cup of dry red lentils

1 litre of vegetable stock

1 tin of coconut milk

1 cup of Mr Organic Green Pea Rice

2 handful kale leaves, chopped

Fresh coriander

Salt & Pepper

For the garlic bread:

Couple slices of white baguette

A handful of parsley

1 clove of garlic

1 Tbsp of Mr Organic Olive Oil

METHOD

1. Heat the sunflower oil in a large pan. Add the onion, minced garlic and ginger. Fry for 2 minutes, till the onions soften.

2. Add the carrots and cook it for a further 2 minutes.

3. Sprinkle over the spices and the coriander stalks. Give it a good stir and cook it for 3 minutes.

4. Rinse well the dry lentils and add the to the pan together with the vegetable stock and the coconut milk. Bring it to a gentle boil and then turn it lower for a medium simmering for 20 minutes.

5. Cook the green pea rice: add one cup of green pea rice to 1 litre of boiling water. Sprinkle with a good pinch of salt and cook it for 9 minutes.

6. Blend the lentil soup until it is smooth. Add back to the hob and stir in the green pea rice, kale and the fresh coriander. Cook it for a further 3-5 minutes

7. Now make your garlic bread: in a chopping board combine the parsley, garlic and olive oil and chop them together as finely as possible. Toast both sides of the bread on a flat pan. Than evenly split the herb-garlic mix on one side. Put back the herb side to the toast on the pan and toast it for a few seconds.

8. Garnish the soup with fresh coriander and serve it with the garlic bread. Yum!