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Red Lentil Soup

Prep Time20 minsCook Time30 minsTotal Time50 mins

This soup is heart warming, and just makes you feel good. It is easy to make with pantry ingredients. It is hearty enough to be the main part of your meal, or your whole meal!! And it a good source of protein, while being low in fat. Yum!

 2 ½ cups split red lentils
 ½ cup white wine (of vegetable stock, if you don't like using wine)
 1 large or 2 medium onions - peeled and diced
 1 - 2 stalks celery - washed and sliced (about 5mm thick)
 1 large carrot - scrubbed clean and diced, no need to peel
 6 cloves garlic - peeled and sliced
 1 tbsp ground cumin
 2 tsp curry powder
 ¼ tsp ground turmeric
 ¼ tsp ground black pepper (or to taste)
 2 l vegetable stock
 1 400g can diced tomatoes
 ¼ cup lemon juice (juice from a large lemon)
1

Add the split red lentils to a bowl and cover with a generous amount of water. Swish them around, The water will go frothy. Tip the water away. Repeat this process until the water stops going frothy. Set bowl aside, after tipping away the last amount of water.

2

Add the wine (or vegetable stock) to a large stock pot. Add the onions, celery and carrots. Cook on high until the wine is boiling, then turn down to a simmer. Cook, stirring regularly, until the wine has evaporated, and the onions are translucent.

3

Add the cumin, curry powder, turmeric, black pepper and garic. Cook, stirring constantly, until the spices start to stick to the bottom of the pot. Make sure the spices don't burn.

4

Add the stock, lentils and tomatoes. Cover and turn the heat up until the soup starts boiling. Turn down to a simmer and continue cooking until the lentils are soft and starting to break up. Approximately 25 minutes. If the soup gets too thick, add extra stock or water.

5

Blend the soup until very smooth. Stir in the lemon juice. See the note below, if you prefer to eat this as a chunky soup.

6

Serve in bowls. Store any unused soup in the fridge for up to a week. If you want to freeze the soup, put into serving size containers, and store in the freezer for up to six months.

Notes for this recipe
7

ALTERNATIVES TO RED LENTILS
Split red lentils are easy to find at the supermarket. If you shop at an Indian supermarket, you can find other split pulses. I have also made this soup using Moong Dahl, which are split mung beans. They are yellow in colour, but otherwise act much the same way as red lentils when you cook them. Give them a try :-)

8

CHUNKY vs BLENDED SOUP
I made this into a blended soup, because it meant I could be more relaxed about how I cut the vegetables, making it quicker and easier to prepare. But you could also serve this as a chunky soup. Just make sure you cut up the onions, celery and carrot into a smaller, even dice.

Nutrition Facts

0 servings

Serving size

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