When the weather turns chilly, I don’t know about you but I crave a warm, comforting and filling soup! One of my favourites to make on days like these is this creamy, yummy red lentil soup. Packed with veggie protein, red lentils are an excellent base for soups or curries.
Why you’ll love this soup
Red lentils are full of nutrients, and are a rich source of protein, making them a perfect meal for vegans, or anyone looking to reduce meat consumption. They are also high in fibre, which helps digestion and keeps you feeling fuller for longer. This soup is so filling that one bowl is normally enough although if you are like me you will go back for another bowl anyway! I normally freeze half and keep it for another day when I don’t feel like cooking but want something healthy! This soup can be blended but I prefer to leave it unblended for extra texture and crunch. Whether you’re looking for a hearty lunch or a satisfying dinner, this recipe is sure to hit the spot.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and diced
- 3 celery sticks, diced
- 2 tablespoons ginger paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried coriander
- 1 teaspoon cumin
- 1 cup red lentils, washed under water and drained
- 1 tin chopped tomatoes
- 2 vegetable stocks (I use vegetable ‘stock pots’)
- 4 cups water
- 2 tablespoons tomato paste
- ⅓ cup coconut cream (more to serve- optional!)
- Juice from ½ large lemon
- 1 teaspoon chilli oil to serve per bowl
- 1 small handful of fresh parsley, chopped
Instructions
- Heat oil in pot over a medium heat.
- Add chopped onions and minced garlic. Saute for a few minutes until softened.
- Add chopped carrots, celery and ginger paste to pot, stir.
- Add salt, black pepper, cumin and dried coriander, stir.
- Add washed red lentils and chopped tomatoes, stir.
- Add vegetable stock and water.
- Cover and bring to boil, then reduce heat and cook on medium heat for around 40 mins, until lentils and vegetables are tender
- Remove lid. Add tomato paste and coconut cream.
- Cover pot with lid and allow to cook another 10 mins.
- Add fresh lemon juice, stir.
- Serve in bowls. Garnish with chilli oil, coconut cream and fresh parsley. Enjoy!
