Fat Free Vermicelli & Lentil Broth

It's very nearly Autumn & I'm getting ready by trying out some recipes I enjoyed last year. I made this broth a few times last Autumn because I found it so simple & cheap but also really heartwarming after a long day at college or after a chilly walk with Pablo. So I've tried my best to remember the recipe & added ingredients that are either already in the cupboard or very cheap & easy to source!

My favourite part of this soup is the vermicelli & spinach ~ the chewy noodles & wilted greens add loads of texture & somehow fill me up more than a simple, blitzed soup because it takes quite a bit of effort to slurp everything up! I decided to make this autumnal bowl first because I began to feel tired & sluggish so wanted a recipe that would revitalise my energy and warm my soul. Spinach works wonders ~ full of iron to wake you up & vitamin C to help absorb all that iron with tonnes of protein for boosting metabolism! The rice noodles & lentils bulk the bowl out with their high carby calories but are also low sodium so don't secretly add more salt than the soy sauce.

For once I've left out spices. Usually, I raid the spice rack & throw a bit of everything in but I wanted a broth that tastes homely & warm ~ not too interesting! So the flavours are left to the ginger, garlic & chilli in this bowl with a hint of soy. I sometimes quite like simple tastes like these ~ I find adding the lentil water also brings a nutty flavour with the puy lentils themselves being quite 'meaty' and filling.

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Vermicelli & Lentil Broth

Serves: 1-6 bowls

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Ingredients:

• 1 cup puy lentils ~ washed thoroughly

• 2 nests vermicelli

• 2.2l boiling water

• 8tbsp water

• 1 red onion

• 1 onion

• 2 large handfuls button mushrooms

• 1 chilli

• 2 thumb-sized knobs ginger, grated

• 2 clove garlic, minced

• 1 lemon, squeezed

• 1 large handful fresh parsley

• 200g spinach, washed

• 2 Kallo very low salt organic veggie stock cubes

• pinch chilli flakes

• 1tbsp soy sauce

• seasoning

Method:

1. First, simmer the lentils in 1.2l boiling water for 30 mins on a medium heat (make sure they have been rinsed & washed thoroughly).

2. While simmering, chop the onions & chilli finely & remove the stalks of the mushrooms. Grate the ginger, mince the garlic & chop the parsley.

3. Now, in a large pot heat 8tbsp water on a med-high heat & add the onions. Fry until soft then stir in the mushrooms ~ cooking for a further 5 mins. Add the chilli, ginger & garlic & fry for another 3 mins.

4. Mix in the chilli flakes, parsley, lemon juice, soy sauce & seasoning ~ making sure there is enough water in the pan so the veggies don't stick to the bottom.

5. Remember to check the lentils!

6. Next, reduce the veggies to a low-med heat & stir in the 2 stock cubes & remaining 1l boiling water, the simmered lentils with ALL the juices, spinach & vermicelli ~ breaking the nests over the pot so the noodles are easier to slurp.

7. Bring the pot to a simmer & allow to cook for 5-8 mins until the noodles are cooked & not mushy.

8. Serve in a big bowl sprinkled with chilli, sesame, parsley & walnuts for a warming meal!