A very pretty and colorful spiced red lentil soup to welcome the dropping temps... Lots of veggies, lots of spices, it makes it a very filling soup. You can have it as a starter or a main, as you please.

I know Fall is know for being pumpkin soup season and I personnally love it ! But this red lentil soup is a nice change from pumpkin and various squashes. I often have red lentils in my pantry so it's good to make a filling soup when I don't have much time on my hands. The texture is quite thick but you can always add more stock to thin it.

For more soupe recipes inspo, check out my shop. My ebook Cosy Soups has 25 original recipes !

Spiced red lentil soup (serves 4 to 5) :

• 200 g red lentils
• 1 carrot
• 1 potato
• 1 celery stalk
• 3 garlic cloves
• 1 onion
• 1 liter vegetable stock
• 2 cm ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp Cayenne pepper powder
• Cilantro (optional)
• Sour cream (optional)
• Salt and pepper
• Vegetable oil

Peel and chop the carrot, potato, onion and garlic in pieces.

Slice the celery stalk. Peel the ginger and cut it into 4 pieces.  

In a pot, heat a drizzle of vegetable oil.

Add the onion, garlic, potato, carrot and celery. Stir fry everything for 2 minutes.

Add the spices : cumin, coriander, ginger, Cayenne pepper, salt and pepper. Mix well.

Pour the stock and add the red lentils. Mix and cover with a lid. Let it simmer for 20-30 minutes.

Lentils and vegetables must be tender.

Transfer to a blender to blend or use an immersion blender.

Serve in bowls and garnish with cilantro and a drizzle of sour cream if you so wish.