Curried Lentil Soup (with Fennel Essential Oil)

A couple of weeks ago there was surprisingly a coldish, rainy day in QLD and I was CRAVING soup! I’m very much trying to make sure I’m using all the things I have in my pantry before purchasing more from the supermarket (apart from fresh food), so we popped together a soup using things we had! I have made it again and doubled the recipe so that I can freeze some for easy lunches and dinners!

 

INGREDIENTS

  • Olive Oil
  • 1 drop Fennel Essential Oil
  • 2 tsp Mustard Seeds
  • 1 tbsp minced Garlic
  • 2 tsp Ginger
  • Chilli Flakes to taste
  • 1/2 tsp Turmeric
  • 1/2 tsp Curry Powder
  • 1 500g can Lentils (macro organic)
  • 1 500g can diced Tomato (organic)
  • 1 Red Capsicum chopped
  • 1 tbsp Nutra Organics Vegetable Broth with 2 cups water
  • Half bunch of Kale or Spinach leaves roughly chopped
  • 1 cup Frozen Peas
  • Coriander leaves for garnish

 

METHOD

  1. Heat a splash of olive oil in a large saucepan, and add mustard seeds, garlic, ginger, chilli, turmeric, curry powder and onion. Cook until tender. Add lentils and coat with mix.
  2. Stir in tomatoes, capsicum, vegetable broth and bring to the boil. Once boiled reduce to a simmer and add the peas and kale.
  3. Simmer for 10-15mins, take off the heat and add a drop of Fennel EO and serve with coriander!

 

Enjoy! Let me know if you make it and what you think!

Jess x