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 spiced vegetable & lentil soup which is the result of some root vegetables which needed to be used up and red lentils I already had stocked 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!
That’s very satisfying.
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 this vegetable & lentil soup frugal, it’s also super flavourful, spicy and completely delicious. Very healthy too!
The root vegetables and lentils give such a luscious, thick and smooth texture. No chunky or runny soups here, if that’s not your thing!
And the spices and coriander give a strong, warming flavour. Just what you want in a soup.
More comforting soups
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 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 medium carrots, peeled and chopped into small chunks
- 2 medium parsnips, peeled and chopped into small chunks
- 2 tbsp curry powder
- 100 g / 3.5 oz red lentils, soaked in water for at least 30 minutes. Drained and rinsed.
- 1 litre vegetable stock
- A bunch of fresh coriander (cilantro), chopped
- (optional) Dairy-free 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!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 262Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 693mgCarbohydrates 35gFiber 7gSugar 11gProtein 10g