This is a feel good recipe for a lentil soup that will cheer you up on a rainy day or help you feel a bit more human when you’re under the weather. With lots of vegetables and lentils, it’s pretty well balanced and has plenty of flavour. It’s definitely hearty enough for a main meal if you have a big bowl; and with a large chunk of crusty bread, even better.
For this soup, it’s worth cutting the vegetables into small bite size pieces as it won’t be blended. Also I like to make this soup quite ‘saucy’ (see pic), but if you like a thicker soup, you could add a few more red lentils.
To make 4 large bowls of lentil soup you will need:
- 1 medium white onion (diced)
- 3 cloves garlic
- chilli flakes (small pinch)
- oregano (small pinch)
- 2 large sticks of celery
- 2 large carrots
- 1 large russet potato
- Approximately 750ml of boiling water
- 1/2 cup red lentils
- 1 tin chopped tomatoes
- chopped parsley (a good pinch)
- olive oil
- Chop up all of the vegetables
- Add a little olive oil and the onion to a large saucepan on medium heat. Let it cook until soft and transparent.
- Stir in the garlic, chilli flakes and oregano and continue to fry for a few minutes.
- Add the celery, carrots and potatoes and cover with the boiling water. There should be enough water to cover the vegetables so that when you stir it they still have lots of space to move around.
- Bring to the boil, add a good pinch of salt and then turn down to a simmer
- After 10 minutes, add the red lentils and the chopped tomatoes
- Let it simmer for around 20 minutes or until the lentils are completely cooked
- Depending on your desired soup consistency, you may want to add some more boiling water
- Check for seasoning, turn off the heat and stir in the chopped parsley
- Let the soup cool for a good few minutes before serving and enjoy!