Recipe from A Spoonful of Love: heart warming lentil soup

You will only have it: cancer. Two years ago businesswoman Odette Schoonenberg had to endure three different types of cancer and to our great sorrow, she died shortly after. During the hardest period in her life, she found strength in delicious, healthy food. Because food is fuel according to Odette. Her best tips, wisdom and best-successful recipes, she bundled in A Spoonful of Love. Upon seeing this warm bowl of soup we just thought: give me more!

Recipe from A Spoonful of Love: Lentil soup from all corners of the world

spoonful of love cookbook

Odette on the lentil soup: “When I had a conversation with Baukelien van Triest, the advisory doctor of this book, she immediately said:” Do you already have a lentil soup? Lentils are potent, rich in protein, rich in fiber, have good slow carbohydrates and a lot of magnesium! ‘. A few days later, I woke up with the idea that I wanted to make a lentil soup, something that has got something of a harira, a Moroccan lentil soup, but also a dal, an Indian lentil dish. In addition, I wanted to develop a nigella seed dish for a long time. Because of many studies, it has been found that this deliciously fragrant herb has many good qualities. I went into the kitchen, played around with some herbs and the result was a pleasant encounter between various continents, which eventually got the structure of our own pea soup. ”

For about 4 cups of soup

1 onion
1 clove of garlic
1 leek
1 tbsp olive oil
2 pots or cans (green / brown) lentils (350 g)
1 tin peeled tomatoes (400 g)
500 ml of water
juice of ½ lemon
1 tsp ground cumin
2 tsp nigella seed
1 tsp turmeric
1 tsp of paprika powder
1 tsp of ginger powder
1 tsp of dried parsley
2 tbsp freshly sliced fresh coriander + possibly extra
5 strands of saffron (about 1/2 bag)
Pinch of cinnamon
optional: 2 naan bread

Topping

½ cucumber
5 -10 pitted calamata olives
200 ml of sour cream or vegetable coconut yoghurt, Greek yogurt or crème fraîche

Preparation of the lentil soup

1. Cut the onion and garlic (but not too fine). Clean the leek and cut it into rings. Heat the olive oil in a saucepan. Fruit the garlic, onion and leek slightly. Add the lentils, tomatoes, water, lemon juice and herbs and spices. Stir well and boil for about 20 minutes while stirring occasionally.
2. Cut the cucumber in cubes and the olives into pieces for the topping. Stir through the sour cream. If you like to eat naan bread with the soup, warm the bread according to the instructions on the package in the oven.
3. Put the soup in a blender and grind until it is fine and creamy. Serve in bowls with 1 tablespoon of topping and possibly some bread. You can also use the topping as a dip for the bread. If desired, garnish the soup with a sprig of fresh coriander.

Text: Odette Schoonenberg, A Spoonful of Love
Image: Simone van den Berg
Source: Holistik