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 lazy and uses 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
Maple Roasted Parsnip & Celeriac Soup
📖 Recipe
Comforting Spiced Vegetable & Lentil Soup
A Spiced Vegetable & Lentil Soup that is great for using up excess vegetables in your fridge. Make a big batch and keep it in your freezer for cosy, warming soups all throughout the Winter!
Ingredients
- 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
Instructions
- 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!
Notes
This makes quite a big batch so if you're just making it for yourself, half the ingredients!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 262Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 693mgCarbohydrates 35gFiber 7gSugar 11gProtein 10g
Jennifer says
That looks delicious, I’m always looking out for new soup recipes! Do you know, I had never thought of freezing the garlic before, I often leave it out because I don’t have any in the house, what a brilliant idea!
Aimee says
Thanks Jennifer :-) It’s one of those things that’s so fiddly to chop so I love having it ready chopped to hand!
Jackie {The Beeroness} says
I’m a meat eater, but I love creamy vegan soups. It just puts the highlight on the produce. Gorgeous job!
Aimee says
Thanks Jackie! I’m not a veggie either but I agree that certain recipes are great with the highlight on just the vegetables.
Camilla @FabFood4All says
I love the warming combination of flavours here and your soup looks super:-) Thank you for entering Credit Crunch Munch!
Aimee says
Thanks Camilla :-)
veganmiam.com 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! :):)
Aimee 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
veganmiam.com 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.
Aimee says
Hmm I think it’s the same for me too. But I refuse to chop them without goggles now!