Poor Mr Duncan, after going to all the effort of making a lamb chop dinner last night, he wasn’t able to eat it. It turned out he had a fever and no appetite.
Today he’s been in bed sleeping for most of the day (when he’s not coughing his lungs out). I made him chicken noodle soup for lunch, but he just sipped some of the broth and went back to bed.
For dinner I made red lentil soup – nourishing, easy to digest with protein and iron.
I normally make a Turkish kırmızı mercimek çorbasırecipe when I make red lentil soup, but had no root veg and wanted something a little less spicy and more warming so went for a bit of a Moroccan feel with the addition of cinnamon and turmeric.
Mr Duncan managed a bowl and said it helped.
Red Lentil Soup
Course: Lunch, DinnerCuisine: Turkish4
servings10
minutes40
minutesNourish your fertility with this warming Red Lentil Soup, rich in plant-based protein, iron, and folic acid. Enhanced with turmeric and spices for uterine health, this easy recipe supports hormone balance and overall reproductive wellness.
Ingredients
coconut oil
cumin seeds
ground coriander, tumeric, smoked paprika, cinnamon, salt, pepper
1 diced onion
approx 1 cup red split lentils
1 tin tomatoes
500 mls home made chicken stock
additional water
red chilli flakes
lemon juice
chopped parsley
Directions
- In your soup pot, toast the cumin seeds over a low heat,
- melt the coconut oil and add the remaining spices.
- When the spices are aromatic, sweat the onion until soft
- Add lentils, tomato and chicken stock
- Bring to boil and simmer for about 30 minutes or until the lentils are soft.
- Stir in red chilli flakes and chopped parsley.
- Blend with a stick blender until almost smooth (I like a bit of texture)
- Garnish with natural yoghurt and parsley sprigs and serve with Turkish pide or bread.
Notes
- It’s a flexible recipe—adjust spices or water to your taste