Spicy Root & Lentil Soup {Vegan, Gluten-free}

Spicy Root & Lentil Soup {Vegan, Gluten-free} I went a bit soup-crazy last week and made up huge batches of soups that are now overtaking my freezer and fridge. One of the soups I made was this Spicy Root & Lentil Soup which is the result of some leftover veg and red lentils I had in my kitchen. I think the only thing I bought was the sweet potatoes, everything else I already had in my freezer, cupboard or garden and yet it’s made enough for at least 8 meals! There’s something so satisfying about that.

Spicy Root & Lentil Soup

Does anyone else cheat and use frozen chopped garlic, chilies and onions? I like to get my goggles on (seriously) and dice a bag full of onions and put them in the freezer ready to use for when I need them. I do the same with the garlic and chilies, without the goggles though…

Anywho, onto the soup. Not only is it frugal, it’s also super flavourful, spicy and completely delicious. And healthy too!  The root vegetables and lentils give such a luscious, thick and smooth texture. No lumpy or runny soups here! And the spices and coriander give a strong, warming flavour. Just what you want in a soup.

Spicy Root & Lentil Soup
 
Prep time
Cook time
Total time
 
A healthy, flavourful soup that’s quick, cheap and easy to put together!
Serves: 8
Ingredients
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 small red chili, minced
  • 700g sweet potatoes, peeled and chopped into small chunks
  • 4 carrots, peeled and chopped into small chunks
  • 2 parsnips, peeled and chopped into small chunks
  • 2 tbsp curry powder
  • 100g red lentils, soaked in water for at least 30 minutes. Drained and rinsed.
  • 1 litre vegetable stock
  • A bunch of fresh corriander, chopped
  • (optional) yoghurt or cream to swirl on top
Instructions
  1. Heat the olive oil in a large pan and fry the onions, garlic and chili for 5 minutes until softened.
  2. Add the chopped sweet potatoes, parsnips and carrots, cook for a further 10 minutes.
  3. Mix in the curry powder and lentils then pour in the vegetable stock. Bring to a boil then reduce the heat to a simmer and cook for 15-20 minutes until lentils are pale and the vegetables are tender.
  4. Stir in some coriander (reserve some later for decoration) and blend until smooth.
  5. Serve with some fresh chopped coriander and a swirl of yoghurt, if desired. Enjoy!
Notes
This makes quite a big batch so if you’re just making it for yourself, halve the ingredients!

 


Comments

  1. says

    I went on a soup-cooking spree last weekend as well… which is crazy since I am the only one in my household who actually likes soup and now I’ll be eating soup until summer hahaha.
    Yours looks amazing, Aimee! I love the pretty colour, the texture and the fact that it’s so so frugal. I love to make meals out of ingredients I’ve already have at home!
    Have a lovely week ;-)
    Consuelo @ Honey & Figs recently posted…Brown Rice Noodles with Tofu and VeggiesMy Profile

  2. says

    Yup, I usually freeze chopped onions, chiles and even scallions, because I can’t finish them all for a dish. Here is a random fact: I cry more when I chop scallions than onions, I don’t know why.

  3. says

    Thanks for sharing this delicious lentil soup – there are few jars of dried green and brown lentils left by a previous tenant, and I bought a bag of dried curry powder at the Asian supermarket in BA. I would love to try your wonderful soup, unfortunately the kitchen doesn’t have a blender nor a food processor (a pain in the arse when it comes to traveling for a month or so). Even still, it looks like a bowl of comfort and bliss – love it! :):)

    • says

      I think the things you make are so impressive considering what little kitchen luxuries you have at the moment, I don’t know what I’d do without my blender! But I hope you get to try the soup when you get home, I’ve still got enough to last me for a week and I’m not sick of it yet :p

  4. says

    I had a flatmate back in canada who always chopped onions wearing goggles. I thought it was fantastic! Your soup sounds superb and perfect for these cold evenings. Thank you for sharing your lovely (and gorgeously photographed) recipe with Credit Crunch Munch!
    Elizabeth recently posted…Shop Local #2My Profile

  5. says

    Damn, you are smart! Never thought of cutting onions and garlic and putting them in the freezer… I usually only use 1/2 onion for most recipes and it never lasts long enough for me to use the other half. :P

    • says

      that’s what used to happen to me too, which is why I started freezing them and haven’t looked back! Plus, it’s great to get all that sore-eyed fiasco out of the way in one go :-)

Trackbacks

  1. […] Now, i realize that i’m not exactly sticking to the challenge (the next step is the pantry!) but i wanted to share this delicious recipe that i tried this past week with you. I had some lentils in my fridge from a previous stew. So I went on to Pinterest (!) and searched for soups that I had most of the ingredients to already. I found some yummy soups but I decided this one looked delicious and worth trying. It’s Spicy Root & Lentil Soup from Wallflower Girl (a new blog that I can’t wait to spend some time reading through!) It’s a delightful soup of parsnip, carrot, sweet potato and lentils. YUM. need i say more? here is the link to her recipe of the soup : http://wallflowergirl.co.uk/spicy-root-lentil-soup/ […]

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