Spiced Red Lentil Soup

Spiced red lentil soup is a comforting and aromatic dish that combines the warmth of turmeric, ginger, garlic, and chili flakes with the earthy depth of cumin and the subtle floral notes of cardamom pods. This versatile soup serves as a hearty base that can easily be adapted to suit different tastes and ingredients. Stirring in green vegetables like spinach or kale towards the end of cooking adds a fresh, vibrant twist, while chickpeas or mixed beans can boost the soup's texture and protein content. Other vegetables, such as butternut squash, or parsnips can be included for added sweetness and heartiness, making this dish endlessly customizable and perfect for any season.

COOK TIME:
1 hour

SERVES:
4

Ingredients
Instructions

Ingredients

250g sofrito mix or 1 carrot/half onion/1 celery stick chopped

2 tbs coconut oil/ghee/tallow/butter/evoo

2 carrots

2 small sweet potatoes

Large piece of fresh ginger grated

4 garlic cloves grated

1 tsp cumin seeds

½ tsp chilli flakes

4-5 cardamon pods bashed

1 heaped tsp ground turmeric

2 tsp sea salt

Good grind of black pepper

1 tin full fat coconut milk

1 litre stock vegetable/bone broth/chicken

200g split red lentil rinsed well

To Serve

Greek yogurt/kefir

Coriander leaves

Mixed seeds/sesame seeds

Instructions

In a large high sided pan add the oil, and sofrito mix. Cook down on a medium low heat until soft and sweet about 10-15mins.

Add in the spices and cook for a further minute or two, followed by the ginger and garlic. Cook for a further minute before adding the roughly chopped carrot and sweet potatoes, stir to coat.