Hearty Red Lentil Soup

Hearty Red Lentil Soup

There are few things more comforting than a big bowl of lentils or a warming bowl of soup. Combine the two and we’re talking comfort central.

enough for: 2
takes: 10 minutes
200g (7oz / 1 cup) red lentils, rinsed
1/2 – 1 teaspoon dried chilli flakes
1 tablespoon ground cumin
1 tin tomatoes (400g / 14oz), chopped
150g (8 tablespoons) natural yoghurt, to serve

1. Place lentils, chilli, cumin, tomato and 2 1/2cups water in a medium saucepan and bring to the boil.

2. Cover and boil for 9 minutes or until lentils are cooked to your liking.

3. Taste and season. Serve with a dollop of natural yoghurt.

Variations

dairy-free / vegan – replace yoghurt with a good quality, peppery extra virgin olive oil.

different lentils – any dried lentil will work here, they will take longer to cook than red lentils though. So be prepared to simmer up to 30 minutes.

carnivore – brown some chopped bacon, sausage or chorizo in the pan before adding the lentils or just simmer the chopped meat it in the soup.

carb lovers / more substantial – serve with crusty bread.

paleo (gluten, grain + dairy-free) – replace lentils with roast sweet potato. Olive oil instead of yoghurt.

more veg – add red peppers or zucchini.

Waste Avoidance Strategy

lentils, chilli flakes, cumin, tomatoes – pantry.

natural yoghurt – keeps in the fridge for weeks.

Problem Solving Guide:

too bland – add more salt, pepper and lemon.

lentils too crunchy – it can be tough getting them cooked in 10 minutes. Cover and simmer for a few more minutes, until the lentils are just tender but not mushy.

soup too thick – lentils will vary in the amount of moisture they need. Just add a little more water until you have the consistency you like. Bring back to a simmer before serving.

can’t find red lentils? – this soup can be made with pretty much any lentils. You’ll just need to adjust the cooking time and also possibly increase the amount of water.

Leftover Potential

Excellent. Reheats & freezes well like most soups.