If you’re looking for a hearty, comforting soup packed with protein, then this creamy red lentil soup might be just the ticket. This has a bit of a kick to it to liven things up but is also easy to tweak if you prefer things on the milder side. It’s also quite a cheap lunch option, especially if you buy dried lentils in bulk.
This recipe also uses mostly non-perishable ingredients that I’m sure you have
lurking
around in your cupboards, so it’s a great one to make when you feel like you have no food in the house. I have got into the habit of keeping dried lentils around for this very reason! This recipe serves around 6, so you can make a batch to keep in the fridge for easy lunches.
If you have a pressure cooker or even a slow cooker this is a great one to throw together as you busy yourself with other things, although it can be made on the stovetop just as easily. I’ve been baking a lot of homemade bread recently so I’ve been using it to mop up a lot of homemade soup, it would be rude not to.
Ingredients:
1 brown onion, diced
1 tin of chopped tomatoes
1 tin of coconut milk
1.5 cup dried red lentils
2 cups vegetable stock
1.5 tbsp curry powder
3 cloves of garlic – crushed
dried chilli flakes, salt and pepper to taste
Method:
In a saucepan, cook the diced onion on
a low-medium
heat with a little water or oil until translucent.
Add the crushed garlic and continue cooking, stirring often to prevent the garlic burning.
Once the garlic begins to release
it’s
scent, add the chopped tomatoes, coconut milk, vegetable stock, curry powder and red lentils to the pan.
Bring the pan to boil then add a lid and reduce the temperature to low-medium until the pan is gently simmering.
Cook until the lentils are tender which usually takes around 6-7 mins. I like mine to overcook slightly, resulting in a thicker soup. You may need to check the pan often and stir to avoid any lentils sticking to the bottom of the pan.
Once the lentils are cooked, season the soup with salt, pepper and chilli flakes to taste.
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