It’s definitely time to start making soup, I can’t wait any longer! Autumnal weather has kicked in and I need soup. This spicy tomato & lentil soup is one of my favourite soups, with a nice little kick from the red chilli flakes and the warming spiciness from the cumin; this soup is like wrapping yourself up in a nice cosy throw and sitting in front of the fire 😉
This spicy tomato & lentil soup comes with extras too, little toppings that can make a big difference, try a teaspoon of creamy greek yogurt, some pumpkin seeds, and a couple of coriander leaves. You can add more chilli flakes too if you’re brave enough. Perfect for lunch or a light dinner, served with some whole grain bread this soup is a complete meal, it has protein in the form of the lentils and goes towards part of you 5 a day.
Homemade soups are really easy to make and once you add in a source of protein they will keep you fuller for longer. They also contain a lot less salt than store bought soups which are quite high in salt, just watch out which stock you use, make sure it is low in salt. Store your soup in an air tight container in the fridge and use it within two days, it freezes great too but you’ll want to use it within 2 to 3 months.
Serves: 4 Time: 3o Minutes
1 Tbs Coconut Oil
1 Large Onion, finely chopped
1 Stick of Celery, chopped
2 Cloves of Garlic, minced
1 Large Carrot, peeled and chopped
150g Red Lentils
1 x 400g Tin Chopped Tomatoes
1 Litre Vegetable Bouillon*
1/2 Tsp Red Chili Flakes
1 Tsp Cumin
A Pinch of Sea Salt
Some freshly ground Black Pepper.
Toppings: Greek Yogurt, Pumpkin Seeds, Extra Chili Flakes.
- Heat the oil in a large saucepan, add the onion and celery, cook for about 5 minutes then add the carrot and cook for another 5 minutes, stirring occasionally so it doesn’t stick to the pan.
- When the vegetables are starting to soften add the garlic and the chili, cook for a minute then add the cumin and cook for another minute.
- Add the tomatoes, stock and lentil, stir, bring to the boil then reduce the heat and simmer for 15 minutes. When the soup is ready blend it with a hand held blender or carefully transfer to a blender and mix until smooth.
- Serve with the toppings listed and some whole grain bread.
*Note: I use a vegetable low sodium bouillon powder to make the stock, it is yeast & gluten free, and dairy free. You can find this is most supermarkets.