| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 5g | 0.7g | 21g |
| sugars | fibre | protein | salt |
| 3g | 4g | 9g | 0.8g |
A Hearty and Healthy Meal
The moment I discovered the combination of jute mallow and red lentils, it was a culinary epiphany. This Jute Mallow and Lentil Soup quickly became a favorite in my household. Gordon and I relish sitting down to a big, warm bowl after a day’s outdoor adventure. This soup is more than just hearty and delicious; it’s a nutritional powerhouse, rich in fiber, vitamins, and minerals, making it a perfect meal for anyone seeking to balance indulgence with health.
The Versatility of Jute Mallow
While jute mallow may feel like an exotic ingredient to some, it’s actually quite versatile. Traditionally used in Middle Eastern and African cuisines, it brings a unique texture and a mild, earthy flavor that pairs beautifully with the warmth of red lentils. The combination of spices – cumin, coriander, and turmeric – elevates this dish, offering a rich, aromatic experience that’s both comforting and slightly exotic.
In fact, the spices in this recipe remind me a lot of a Moroccan Harira soup. Both dishes share a warm, robust flavor profile that’s deeply satisfying. For those who haven’t tried jute mallow before, consider it a leafy green similar to spinach, but with a slightly thicker consistency once cooked. The texture it adds to the soup is one of the countless reasons I love this recipe.
Health Benefits
Apart from being delicious, this soup offers significant health benefits. Red lentils are a great source of plant-based protein, making them an excellent meat substitute for vegetarians or anyone looking to cut down on meat consumption. They’re also packed with iron, folate, and magnesium. The jute mallow leaves are rich in vitamins A, C, and E, which are crucial for immune function, skin health, and fighting off oxidative stress.
The additional spoonfuls of spices not only add flavor but come with their own health benefits. Turmeric, for instance, is known for its anti-inflammatory properties, while cumin and coriander assist in digestion and are rich in antioxidants. And let’s not forget the squeeze of lemon juice at the end, which brightens up the whole dish and adds a dose of vitamin C.
Pairing Suggestions
This Jute Mallow and Lentil Soup pairs wonderfully with a side of crusty bread or a simple mixed greens salad. It’s also a great starter if you’re planning a more elaborate meal. Think of serving it alongside a grilled trout or a roasted vegetable platter. The possibilities are endless, and the flavors are bound to impress.
The simplicity and wholesomeness of this recipe make it a regular on our table, especially during the colder months. There’s something incredibly comforting about sitting down with Gordon, sipping on this warm, nourishing soup, and reminiscing about our latest outdoor escapade in the Rocky Mountains. It’s moments like these that make cooking for those we love truly special.
Whether you’re looking for a nutritious, easy-to-make dish or simply want to experiment with new flavors, Jute Mallow and Lentil Soup won’t disappoint. Give it a try, and it might just become your new favorite comfort food too!
What You’ll Need
- 2 cups jute mallow leaves, chopped
- 1 cup red lentils
- 6 cups vegetable broth
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 lemon, juiced
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step Two
Stir in the ground cumin, ground coriander, ground turmeric, salt, black pepper, and cayenne pepper (if using). Cook for about 1 minute to release the spices’ flavors.
Step Three
Add the red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the lentils are tender and fully cooked.
Step Four
Once the lentils are cooked, add the chopped jute mallow leaves. Stir well and let the soup simmer for an additional 5-7 minutes, allowing the jute mallow to cook and soften.
Step Five
Stir in the freshly squeezed lemon juice. Taste the soup and adjust the seasoning if necessary.
Step Six
Serve the Jute Mallow and Lentil Soup hot, garnished with additional lemon wedges if desired. Enjoy!
