Spiced red lentil soup
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.
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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.