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!
Ingredients
- 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!
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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 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!
Video
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