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Spiced Red Lentil Soup

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Dec 10, 2023
  • 2 min read

A bowl of spiced red lentil soup with sourdough bread

HIGH PROTEIN SOUP WITH A KICK

It's my first recipe back in almost a year which is mad! After travelling for the first 6 months of this year and then moving country, job and house - it's safe to say it's been busy! However I am so excited to be getting back into this space and posting fresh content!


As we are now in the depths of winter, I don't know about you but all I ever want is something warm! This red lentil soup is higher in protein than your traditional veggie soups and has also got a bit of a kick to it through using cumin seeds and chilli (although if you like your food to be plainer then you can easily leave one or both these ingredients out!)


If you make this soup - give me a tag on Instagram @the_happy_oat, as I would love to see your creations!


Serves: 8. Preperation Time: 10minutes. Cooking Time: 30minutes


INGREDIENTS

  • 1 turnip (approx 900g)

  • 950g carrots

  • 1 large leek (approx. 450g)

  • 2 Litres vegetable stock (if using stock cubes, you will need about 4)

  • 450g split red lentils

  • 4 tsp cumin seeds

  • 1 tsp chilli flakes (optional)

  • Salt and pepper to taste

  • To serve: single cream, parsley and chunky sourdough bread


METHOD

  1. Start by preparing your vegetables. Chop your carrots, turnips and leeks into chunks (doesn't need to be neat!) and then prepare your vegetable stock.

  2. Next, source a large pot, and place on a medium heat. Dry fry the cumin seeds and chilli until they start to become fragrant.

  3. Once you can smell the spices, immedietly add in the carrots, turnip/swede, leek, red lentils and vegetable stock and give a stir so everything is combined.

  4. Leave to simmer for 20-30minutes until the vegetable are soft and the lentils are swollen.

  5. Use a hand blender or any other blender you have to blend the soup to give a smooth consistency. Note: If using a blender such as a food processor or a nutribullet, ensure the soup is lukewarm/cool before blending as it may damage your blender if it is too hot.

  6. Serve piping hot with a swirl of cream, parsley and sourdough bread



Happy Cooking!

Ruth xxx

 
 
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