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.
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…
Anyway, 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.
This soup is:
[li]Vegetarian & vegan[/li]
[li]Gluten-free & grain-free[/li]
[li]High in plant-based protein[/li]
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 small red chili, minced
- 2 sweet potatoes, approx 700g, peeled and chopped into small chunks
- 3 carrots, peeled and chopped into small chunks
- 2 parsnips, peeled and chopped into small chunks
- 2 tbsp curry powder
- 100 g red lentils, soaked in water for at least 30 minutes. Drained and rinsed.
- 1 litre vegetable stock, orgut-healing vegetable broth
- A bunch of fresh corriander, chopped
- optional Dairy-free cashew yoghurt or cream to swirl on top
- Heat the olive oil in a large pan and fry the onions, garlic and chili for 5 minutes until softened.
- Add the chopped sweet potatoes, parsnips and carrots, cook for a further 10 minutes.
- 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.
- Stir in some coriander (reserve some later for decoration) and blend in a high-powered blenderuntil smooth.
- Serve with some fresh chopped coriander and a swirl of dairy-free yoghurt, if desired. Enjoy!
This makes quite a big batch so if you're just making it for yourself, half the ingredients!
[info_box type=”download_box”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen[/info_box]