Hearty red lentil soup
A protein packed, rustic soup that can be made in minutes from store cupboard items.
If you're looking for a comforting soup packed with goodness, 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.
Creamy Red Lentil Soup
ingredients:
- 1 onion, diced
- 1 tin of chopped tomatoes
- 1 tin of coconut milk
- 1.5 cup dried red lentils
- 2 cups vegetable stock
- 1.5 tablespoons curry powder
- 3 cloves of garlic - crushed
- dried chilli flakes, salt and pepper to taste
instructions:
How to cook Creamy Red Lentil Soup
- 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 softens, add the curry powder to the pan and toast it until the spices release their aroma.
- Add the chopped tomatoes, coconut milk, vegetable stock and red lentils to the pan. Bring the ingredients to medium heat then add a lid and reduce the temperature to a gentle simmer.
- Cook on low, stirring often to prevent lentil sticking to the bottom of the pan. Once the lentils are cooked (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.
