Creamy Red Lentil Soup

ByTanya

When the weather turns chilly or you’re craving something nourishing and comforting, there’s nothing quite like a bowl of homemade soup. This Creamy Red Lentil Soup made with carrots and celery is a perfect dish that combines warmth, flavour, and is packed with veggie protein. Whether you’re looking for a hearty lunch or a satisfying dinner, I’m sure this soup will become one of your favourites!

A bowl of rich, creamy dal makhani, reminiscent of a hearty red lentil soup, garnished with fresh cilantro and a drizzle of cream. The dish boasts a vibrant orange-red hue and smooth texture. In the background, there are flatbreads accompanied by a lemon slice on a plate.

Ingredients

Ingredients for a hearty Red Lentil Soup are laid out on a table, including chopped tomatoes, sliced carrots, whole garlic cloves, lemon, spices in measuring spoons, fresh herbs, mustard, olive oil, almond butter, pita bread, and a striped cloth napkin.
  • Red lentils– Red lentils are full of nutrients, and are packed full 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.
  • Carrots– Carrots are a versatile root vegetable known for their natural sweetness, They add a light ‘crunch’ to this soup
  • Celery– Celery has a crisp texture and is often used as a base for soups, alongside onions and carrots. Chop the celery and carrots in small pieces before adding them to the soup
  • Onions– I used white onions in this recipe but red onions would also work
  • Ginger Paste– Ginger paste is made from fresh ginger root that’s been blended into a smooth paste, which adds a zesty kick to this soup
  • Coconut Cream– stir in for creaminess, but this can be omitted if you want a healthier soup! Alternatively other vegan creams would such as oat cream or soy cream
  • Chilli oil- I love a sprinkle of chilli oil on top of soups to add extra spice and a dash of colour! I made my own simply by mixing extra virgin olive oil and chilli paste
  • Fresh Parsley– I used fresh parsley as a garnish this time but fresh coriander or other fresh herbs would work well!
A bowl of creamy red lentil soup garnished with fresh cilantro and a swirl of cream. Beside it, a plate with flatbread, a lemon half on a woven mat, a small jug of cream, and a dish of chili sauce are arranged on the dark tabletop.

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A bowl of rich, creamy dal makhani, reminiscent of a hearty red lentil soup, garnished with fresh cilantro and a drizzle of cream. The dish boasts a vibrant orange-red hue and smooth texture. In the background, there are flatbreads accompanied by a lemon slice on a plate.

Creamy Red Lentil Soup

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Course: Soups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings

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
  • 4 cups water
  • 2 tablespoons tomato paste
  • ⅓ cup coconut cream (more to serve- optional!)
  • Juice from Âœ 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!

Video

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