This soup recipe has evolved over many years to make it so scrumptiously nutritious. It’s a great soup for cold weather, so try it as you cosily warm your hands on the soup bowl and enjoy its wintery goodness.
Ingredients (serves 4)
2 Tbs olive oil
2 onions chopped
2 ½ tsp Mexican seasoning (Taco seasoning)
3 cloves garlic
130g tin tomato paste
1 ½ c red split lentils
6 c vege stock
2 Tbsp soft brown sugar
1 – 2 cans kidney beans
2 fresh tomatoes
Any veges you like or have in the fridge
Step One: Mexican Seasoning
If you like you can make up the seasoning, otherwise you can just buy taco seasoning from the supermarket.
Mix together (you can keep what you don’t use stored in an airtight container):
1 Tbsp chilli powder, 1 heaped tsp oregano, 1 heaped Tbsp ground cumin, 2 tsp sugar, 1 tsp salt
Step Two: Soup
In a large saucepan heat the oil and add onions and garlic. Cook until light brown. Add 2 ½ tsp Mexican seasoning and stir. Add tomatoes, stock, paste, lentils, sugar and veges.
Bring to the boil, then reduce the heat and simmer for 45 mins.
Add chopped tomatoes and kidney beans at the end and cook for another 5 minutes
Step Three: Serving
Serve with a dollop of sour cream, sprinkle of cheese, fresh parsley and coriander and corn chips. You can also use this as a nacho topping or serve with rice
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training