RECIPE: Spiced Red Lentil Soup

This recipe links to the post ‘A Symphony of Soup’

AKA “I think I’ve got/am getting/may get in the future a cold/I just really want this soup because it’s so tasty”

  • 2 large sticks of celery
  • 1 large red onion
  • 2 cloves of garlic
  • thumb sized piece of fresh ginger, leave the skin on if organic otherwise peel
  • 2 large carrots
  • 180g red lentils
  • ½ – 1 red chilli (depending on how spicy you like things) or 1 tsp harissa paste or 2 tsp mild curry powder for a more mellow soup
  • 1 tsp dried mixed herbs
  • salt & pepper
  • 1 tsp ground turmeric
  • 1  litre organic vegetable or chicken stock
  • 1 can chopped tomatoes
  • coconut oil
  1. Finely grate or chop the garlic, ginger & chilli, leave to one side.
  2. Finely chop the onion, celery & carrot into a small dice (I do it quite small and obsessively neatly as I don’t blend the soup)
  3. Add 1/2 tablespoon of coconut oil to a large saucepan. Add the onion & cook gently for 5 minutes. Add the carrots & celery and cook for another 10 minutes, stir occasionally so they don’t stick.
  4. Add the garlic, ginger & chilli or harissa paste, turmeric & dried herbs then stir through. Cook gently for 2-3 minutes then add the lentils and stir well.
  5. Add the stock & chopped tomatoes, bring to the boil then turn down to a very gentle simmer. Cook with a lid on for 20 minutes until the lentils are tender. Add more stock if needed. I try not to stir it too much at this point as it makes the lentils break down more to a mush rather than them keeping their shape.
  6. I like this soup as a broth with the lentils & vegetables in it, I tend to serve it with a handful of spinach chucked into the hot soup & then just stir it to wilt it down. Alternatively you can blend it to smooth soup which is also lovely.

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