Summary: This is not my first rodeo when it come to lentil soup. I love a good lentil soup! This is an amped up version of my brown lentil soup. The red lentils break down to form a lush, thick soup that is super hearty. The onions, garlic and leek join forces with the aromatic celery and carrot to form a harmony of savoury flavours. As this was perfect for cleaning out the fridge, I have a bit of a hotch potch of veggies, red and brown onions and some very small carrots (I didn’t quite use them all). It doesn’t really matter and they will cook up the same. I love that this has a strong vegetable taste that isn’t overwhelmed by spices or tomato. I prefer to use balsamic glaze at the finish when serving for a subtle, sweet acidity, rather than the usual addition of tomatoes. But if that’s your thing, throw in can in and reduce the amount of stock accordingly.
I cooked up a batch of this with Mum at her house last week on a bleak and drizzly day. We had the lamps on, creating a golden glow and the windows were fogging. Soup on the stove is so satisfying in bad weather! It smelled so amazing and when my Sister came in from the cold, she was instantly soothed. This makes a generous 1.5L per batch, so of course we packed some up for my Sister to take home. Then Mum started to pack up some for me to take home to Mr Ask for dinner. Mum decided that we all needed more and the soup was too nice to miss out on. We whipped to the shop for supplies and made a second batch intermediately! It really is that good. If you only make one lentil soup, it should be this one!
Ingredients
- 2 Tblsp garlic olive oil
- 2 onions, chopped
- 1 leek, sliced
- 3 large carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 6 cups vegan chicken or veggie stock
- 1 Tblsp ground cumin
- 1 Tblsp curry powder
- 1 1/2 cup red lentils
- 2 (400g) can lentils, drained & rinsed
Instructions
- Add the oil to a soup pot over medium heat. Add the onions and cook until soft and becoming translucent, about 3-5 mins.
- Add the leek, carrot and celery and cook until the vegetables begin to soften, again about 3-5 mins. Add the garlic and cook for another minute.
- Add the stock, red and brown lentils, cumin and curry powder to the pot, stirring well. Bring the soup to boil and turn down to a simmer. Simmer with the lid off for 20 mins.
- Turn down to a slow simmer and partially cover with a lid. Allow to simmer for another 20-30 minutes or until the red lentils have completely broken down.
- Serve straight away with toast or you can put it in an airtight container to store in the fridge for up to 5 days or the freezer for up to 6 months.
Recipes
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Soups
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Vegan
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Vegetarian
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