Creamy lentils perfectly spiced with just a tiny hint of chilli, chunks of soft sweet potato mixed in with lightly wilted spinach. All piled on top of fluffy white rice with a warm pitta on the side. For me, you can’t get much better than that. Especially on a cold night after a long day of work. I think that my favourite thing about this meal is definitely the simplicity of it all. It’s such an easy recipe to make, and takes hardly any time at all. There’s minimal prep and the whole thing can be done in just under an hour.
Every winter for as long as I can remember my mum has been making delicious homemade soups. Full of chunky, seasonal vegetables mixed with stock and pureed down to a thick paste. It was always my favourite meal, and one that I would look forward to all day. I would fill the biggest bowl that I could right up to the top (as well as eating a few spoonful’s straight from the pot along the way), gently warm up crusty roll, slather it in butter and use it to soak up the soup and get every single bit left.
My bowl was always left clean and my tummy full. It has always been such a comforting, rich and hearty meal and is perfect during autumn and winter when the colder weather hits and the nights start to draw in. So, every year around this time, I constantly badger my mum to make me her famous soup.