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Check out this post on the updated site here: http://jenny-marie.co.uk/sickday-soup-red-lentil-and-mushroom-with-garlic-and-ginger
Hello my blog friends! Erk, the bank holiday weekend was not quite what I imagined it would be. C was due back in Bristol for a family gathering and I had plans (oh I had plans) for my fabulous long weekend, like filming a wee ‘what I ate today’ vlog, sorting out the spare room, cleaning window sills, ALL THAT FLIPPING SUPER GROWN-UP STUFF.
Nature hates a planner though. I came down with a proper awful case of tonsillitis on Saturday, and it’s still hanging around. I was prescribed a honking 10 day course of antibiotics after I sat for two slightly trying hours in a walk-in centre (though I am totally lucky to have this option!) and I’ve been more or less zoned out the whole weekend (hence the lack of a Monday link roundup this week, but there’ll be double the fun next week).
I can’t say I was too disappointed in terms of the weather; it wasn’t exactly what you’d call SUMMER. In fact, it was piddling down most of the time so I knew I wasn’t missing much….
After endless rounds of marmite on toast my body was craving something at least vaguely healthy. I threw together this soup, figuring that all the garlic and ginger surely had to do me some good. I’ll tell you what, blog fans, this was super delicious! The ginger gave a lovely ‘spicy’ kick, and I always enjoy that peppery lentil taste. I blended the whole lot up into a very comforting thick and creamy soup, and since it’s STILL WINTER WHAT THE FLIP you can absolutely get away with making this.
It’s super easy and comes together in no time at all, which is all the better when you’re battling some lurgy or other!
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 large chunk of ginger (2-3 ‘thumb’ sized pieces), chopped
- 1 cup sliced mushrooms
- 2/3 cup split red lentils
- 3 cups vegetable stock
- salt & pepper to taste
Begin by frying the onion, garlic and ginger in a little oil (I used coconut). When the onions are softened, add the mushrooms and wait until some of the juices are released.
Stir in the lentils, add the stock and let simmer for around 15-20 minutes, until the lentils are cooked.
Blend and serve! Add salt & pepper to taste.
I sure hope your weekend was better than mine, blog friends?