Make Simple Spicy Red Lentil Soup
A quick and simple soup recipe that makes a wonderful healthy and nourishing lunchtime meal.
Servings: 4
Ingredients
- 1 onion medium, red or brown, chopped
- 2 teaspoon olive oil
- 1/2 cup red lentils washed to remove any dust
- 3 medium carrots
- 2 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 red chilli optional
- 1/2 teaspoon root ginger peeled and chopped
- 1/2 teaspoon turmeric
- 2 tablespoon Nutritional Yeast flakes
- 1 3/4 cups tin of coconut milk
- 4 cups stock (vegetable)
Instructions
- Chop the onion and peel and chop the garlic.
- Heat the oil in the pan and gently cook the onion and garlic until they're translucent.
- Chop and add the chilli, if using, along with the other spices to the pan.
- Add the roughly chopped carrots and the washed red lentils to the pan and stir.
- Add the coconut milk, stock and nutritional yeast. (If using.)
- 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.
Notes
Note: the nutritional information is generated by computer and is intended as a guideline only.
This soup may be left chunkier if preferred.
Spicy Red Lentil Soup is gluten-free and dairy-free. It is also suitable for vegans and vegetarians.
Storage: Keep in the fridge for up to 3 days. Freeze in a suitable container for up to three months. Defrost and reheat thoroughly before serving.
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Nutrition
Serving: 1portion | Calories: 359kcal | Carbohydrates: 30g | Protein: 11g | Fat: 24g | Saturated Fat: 19g | Sodium: 989mg | Potassium: 739mg | Fiber: 10g | Sugar: 6g | Vitamin A: 8251IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 6mg