This delicious red lentil soup is a real protein powerhouse and full of flavor. It’s one of my favorite soups as I usually have all the ingredients on hand. You just need the red lentils (easy to store in a glass container), onions, carrots, some celery stalks and a small variety of spices. As the soup is super creamy and rich, I normally eat it as a main dish and not only as starter. Red lentils should be an integral part of your plantbased diet as they provide not only a vast amount of protein but also iron, zinc, folacin and magnesium. So, I hope you love this soup as much as I do. All the best, Lea
Creamy Red Lentil Soup
Servings 4
Ingredients
- 1 medium onion
- 1 small clove of garlic
- 270 g (9.5 oz) carrots
- 120 g (4 oz) celery stalks
- 250 g (1 1/4 cups) red lentils
- 1 tsp cilantro seeds (crushed in a mortar)
- 2 tsp sesame oil (or another vegetable oil)
- 1 tbsp vegan red curry paste
- 1 tsp tumeric
- 1 small tsp cumin
- 1 tsp garam masala
- 2 tbsp gluten free soy sauce (or salt for a soy free version)
- 1-2 tbsp lemon juice
- Two handful baby spinach
- Optional: 2 tbsp sriracha chili sauce
- Optional: some fresh cilantro leaves
- Optional: sesame seeds for garnish
- Optional: 1 vegetable yoghurt (soy or coconut) for garnish
- Optional: chili flakes to yur liking
Instructions
- Peel and cut the onion and the garlic clove. Wash carrots and the celery stalks and chop them. Rinse red lentils with water in a finely woven strainer and crush the cilantro seeds in a mortar.
- Heat 2 tsp of sesame oil in a pot. Soften onion and garlic cubes. Add the chopped carrot and celery stalks and roast it for 2-3 minutes.
- Add the crushed cilantro seeds till it develops an aromatic smell. Then add red curry paste, the rinsed lentils and 850 ml (3.5 cups) water.
- Bring it to a boil, then reduce heat and let the ingredients simmer for about 12 minutes, till the lentils and the veggies get soft.
- Puree the soup with a hand blender (or in a blender) and season it with tumeric, cumin, garam masala, soy sauce (or salt) and lemon juice. Dilute the soup with water to your liking.
- Let the soup cook/simmer for another 5 minutes and add two handful of washed baby spinach. If you like, also add some chopped cilantro.
- Pour the soup into bowls and serve it hot garnished with vegan yoghurt, cilantro and sesame seeds (and some chili flakes, if you like)
