Another highly nutritious soup you can incorporate into your fasting / diet plan, this soup is one of my favourites, and ticks all the boxes on a cold day… satisfying, warm and delicious.

You will need:

Olive oil

1 large brown onion

2 celery sticks

2 large carrots, peeled and diced

2 garlic cloves, minced
1 tablespoon tomato paste

1 cup red lentils
1 litre vegetable stock
2 cups water

1 teaspoon ground cumin
¼ teaspoon iodised salt, more to taste
¼ teaspoon ground black pepper
¼ teaspoon ground chili powder (more to taste)

To complete…
Olive oil for drizzling, juice of 1 lemon, add to taste and 3 tablespoons chopped fresh coriander.

How:

Add 1 tablespoon of olive oil to a large stock pot and heat.  Cook onion and garlic until golden.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add stock and water, celery, carrot and lentils and bring to the boil.  Reduce heat to a simmer then partly cover the pot with heat on low.

Cook until lentils are soft (approx 30 minutes).
Taste and add salt / pepper if necessary.

Allow to cool slightly before blending.
Purée with a stick blender until desired consistency is achieved.
Serve into 4 bowls, then add lemon juice and coriander to each to taste.

Serve soup drizzled with good olive oil.

If you are fasting – measure 1 x 250 ml cup for your lunch or dinner.  For those not fasting, this recipe makes 6 serves.

Enjoy!