Wait! Don’t be put off by this recipe title!
I know, I know, ‘lentil soup’, even with my strategic inclusion of the word ‘spicy’ (and don’t let that put you off either, as you don’t have to have it spicy) isn’t particularly appealing, but even my meat-loving husband gets excited when I serve this, which tells me all I need to know. This is one of the two soups that I make most often and we eat it as a main meal, either with sandwiches or yummy bakery bread.
It’s so quick and easy to make. Try it and let me know!
200g dry red lentils
100g carrots (peeled & diced)
120g onion (peeled & diced)
1250ml vegetable stock
Juice of 1/2 a lemon
Seasoning: Salt, pepper, cumin powder & chilli powder.
(N.B. I recently ran out of cumin and chilli powder, so used curry powder and some cayenne instead and Mr.B actually preferred it, so I think the key is just to add any spice that adds some heat. If you want that).
Put the lentils, stock, carrot, and onion into a large, lidded saucepan.
Simmer for 25 minutes until the lentils are disintegrating. Let the mixture cool and liquidise.
Add seasoning and lemon juice to suit your taste and reheat.
This soup freezes really well, so I make a bigger batch of this than the recipe above. It can be reheated on days when we can’t be bothered to cook. Which, let’s be honest, are most days…
You may also be interested in: Easy Carrot, Orange, Coriander and Ginger Soup, Chunky Autumnal Vegetable Stew Slow Cooker Recipe, and Vegan-Friendly Frugal Tomato Soup.