Red Lentil Soup
🍏 The two things I love about this soup in addition to the taste - 1. It involves minimal peeling/chopping and is made in one pot - 2. The lentils make it much more filling than a vegetable soup. I always tell my clients to supplement their soup with additional protein/vegetables if they want to make sure it keeps them filled up until the next meal.
Serves loads - I froze several portions
1/2 an onion, chopped
2 carrots, peeled and diced
3 cloves garlic, chopped
squeeze of ginger from tube
1 tsp turmeric
1/2 tsp cayenne pepper (optional but highly recommended)
1 1/2 cups (280g) red lentils
950ml vegetable stock
juice of 1 lemon
1️⃣ Add a tbsp olive oil to a large pot on a medium heat, once warm add the onion and cook for 3 mins.
2️⃣ Add the carrots, garlic and ginger and cook for a further minute. Then add the turmeric, cayenne (if using) and seasoning. Cook for a minute more.
3️⃣ Wash the lentils then add to the pot with the stock. Bring the pan to the boil and reduce to a simmer for 15-18 mins. Add more water if you want a thinner soup.
4️⃣ I allowed mine to cool, added the lemon juice then blitzed it in the nutribullet in individual portions. Serve warm with a drop of yogurt and some seeds for extra crunch.
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