This Creamy Lentil Soup makes a delicious light lunch that will set you up for the afternoon ahead. Red lentils, creamy coconut milk and wonderful warming ginger spiciness are easily combined to make the most amazing and satisfying soup.
Why not treat yourself to a warming bowlful?
My family loves this soup, especially on a cool autumn or chilly winter’s day. It uses everyday ingredients, making it an easy vegetable soup recipe that takes no time at all to make. It’s gorgeous sunny colour will give you a real hug in a mug… or bowl if you prefer.
Gather your ingredients together, and let’s make soup.
Notes on ingredients
Spicy Heat: Heat comes from the chilli and the root ginger.
Turmeric: This is another brilliant spice for flavour and also contributes to the beautiful orange colour of the finished soup.
Ginger: Ginger adds a warmth and a depth of flavour to this dish.
What do you do if you don’t have fresh ginger in the house? Substitute a 1/2 teaspoon of dried ginger, and it will still taste great.
Red Lentils: These provide the body of the soup. Red lentils are brilliant as they cook very quickly without the need for pre-soaking; just a quick wash and you’re away.
Carrots: The humble carrot is a wonder in soups, adding substance and a little sweetness to balance up the fiery spices already mentioned above, to this soup.
Making Creamy Red Lentil Soup
This soup is pretty straightforward to make.
I apologise if this seems a little patronising, but the smaller you chop your vegetables, the quicker the soup cooks.
- Prepare all your vegetables, measure out your spices and weigh and clean the red lentils.
- Begin by warming the oil in a suitably sized saucepan and saute the chopped onion until it becomes translucent. This should take a few minutes. Add the chopped garlic, chopped chilli and other spices. (Remembering to remove the seeds if you don’t like too much chilli heat.) This allows the spice flavour to develop.
- Add the roughly chopped carrots. (No need to peel (unless the skins are blemished) – just wash, top and tail.)
- Add the red lentils, coconut milk, and the stock and stir gently. Bring it to the boil and then turn the heat down to a simmer.
- Stir it occasionally as it cooks and after 20 to 25 minutes, your delicious soup should be ready.
- Taste the soup and adjust any seasoning to suit your taste.
I like this soup blended and smooth, but if you prefer a rougher, less pureed texture to your soup then feel free to skip the blending stage. It is a very forgiving recipe, and it doesn’t need blending to be just perfect.
How to enjoy your Soup
There are so many lovely ways to serve this soup. Here are a few of our favourites. How about warmed, crusty rolls, fresh soda bread or croutons? Sprinkle on some freshly chopped herbs, such as parsley or some of your favourite grated cheese. Now, after all your hard work, sit down and enjoy it.
Storing Creamy Lentil Soup
This soup will last up to 3 days in the fridge. It can also be frozen for up to three months in a suitable container with a little bit of space that allows it to expand when freezing.
Before using, defrost in the fridge and reheat thoroughly before serving.
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If you like this… you may like;
- Creamy Cauliflower Soup
- Spicy Tomato and Chilli Soup
- Sweet Potato and Coconut Soup
- Simple Green Pea Soup recipe
- Pumpkin Soup
- Leek and Potato Soup
- Simple Corn Chowder Recipe
- Creamy Tomato Soup
- 5-Hearty Vegetarian Soups – this is a collection of soup recipes, which includes some of the above
… and things to go with soup
- Easy Soda Bread – fresh, warm and delicious
Creamy Lentil Soup Soup
Ingredients
Method
- Chop the onion and peel and chop the garlic.(1 onion , 2 cloves garlic )
- Heat the oil (2 teaspoon olive oil) in the pan and gently cook the onion and garlic until they're translucent.
- Chop and add the chilli,(1 jalapeno chilli) if using, along with the other spices (1 teaspoon ground cumin, 1/2 teaspoon root ginger , 1/2 teaspoon turmeric) to the pan.
- Add the roughly chopped carrots (3 medium carrots) and the washed red lentils (1/2 cup red lentils ) to the pan and stir.
- Add the coconut milk (1 3/4 cups tin of coconut milk) stock (4 cups stock (vegetable)).
- Stir gently until it comes to the boil and then reduce the heat to a gentle simmer. Cook for 20 to 25 minutes until the lentils are cooked through.
- Blend until smooth. It may get a little volcanic at this point, so please be careful not to get scalded.
- Check the seasoning before serving. Sometimes it may need a little more salt or pepper.
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