RED LENTIL SOUP
4 People
278 Cals
RED LENTIL SOUP
4 People
278 Cals
About the recipe
There's something incredibly comforting about a pot of homemade lentil soup gently simmering away on the stove. This simple red lentil soup is one of those recipes you'll come back to again and again because it's made with everyday pantry ingredients, comes together in around 30 minutes and is both nourishing and deeply satisfying.Red lentils are naturally rich in plant protein and fibre, making this soup wonderfully filling while supporting healthy digestion and stable energy levels. Carrots, celery and onion create a naturally sweet, flavourful base, while turmeric and a touch of curry powder add gentle warmth and anti-inflammatory goodness. Finished with creamy coconut milk and a dollop of Greek yoghurt, every spoonful is smooth, comforting and delicious.It's the perfect soup to make at the beginning of the week for easy lunches, cosy dinners or healthy meal prep. Best of all, the flavours continue to develop overnight, so it tastes even better the next day.
Nutrition Per Serving
278
Calories
9g
Fat
4g
Saturates
5g
Sugars
109mg
Salt
18g
Protein
35g
Carbs
17g
Fibre
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion finely chopped
- 2 sticks celery finely chopped
- 2 carrots finely chopped
- ½ teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon organic vegetable stock powder use one you love
- 2 tablespoons tomato paste
- 5 cups hot water from the kettle add more if needed to reach your preferred consistency
- 1 cup dried red lentils
- Sea salt and freshly ground white or black pepper
- ½ cup coconut milk
To serve
- Fresh parsley or coriander
- Greek yoghurt or coconut cream
Optional
- Sliced sourdough or crunchy olive oil croutons
Method
- In a large heavy based pot, cook the onion, celery and carrots in the olive oil for about 5 minutes, stirring occasionally, until softened.
- Stir through the curry powder, turmeric, vegetable stock powder, tomato paste, sea salt and pepper, allowing the spices to cook for about 1 minute until fragrant.
- Pour in the hot water, then add the red lentils and stir well.
- Bring to a gentle simmer and cook for about 20 minutes, or until the lentils are completely tender and the soup has thickened. Add a little extra water during cooking if you prefer a thinner soup.
- Stir through the coconut milk.
- Blend until completely smooth using a stick blender or high-speed blender.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and finish with a generous dollop of Greek yoghurt and a sprinkle of fresh parsley or coriander.
- Serve with warm sourdough or crunchy croutons if desired.
Recipe Notes & Inspiration
This soup tastes even better the next day as the flavours continue to develop overnight.
Store in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop, adding a splash of water to loosen the soup if it has thickened.
Freeze in individual portions for up to 3 months for easy healthy meals.
For extra protein, stir through chickpeas or blend with silken tofu in place of the coconut milk.
Add a squeeze of fresh lemon just before serving to brighten the flavours.
White pepper gives the soup a softer, more delicate warmth, while black pepper adds a little more bite—use whichever you prefer.
