This past weekend I made a new version of my classic lentil soup using leftovers in the house, and amazingly, it was better than my original recipe!
I’ve been really enjoying fresh and zingy flavours as of late – think lemongrass, lime, chilli… So this wintery classic actually ends up taking on more of a spring freshness. It’s also high in protein, completely plant-based, and will last in the fridge up to five days.
Zingy lentil soup recipe
Serves 2
1 tbsp olive oil
2 large sticks of celery
1 medium red onion
3 garlic cloves
1 cup red lentils
3 cups water
1 tsp chilli powder
2 tbsp lemon juice
3 nests angel hair pasta (optional)
1 handful pumpkin seeds
30g fresh coriander
Fresh chilli or chilli flakes
Sprinkle of salt and cracked black pepper
- In a large saucepan, heat the olive oil and then add the celery, onion, and garlic
- Cover and leave to sweat for five minutes, until the onion is translucent
- Add the lentils, water, half of your fresh coriander, chilli powder and seasoning
- Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes
- Turn off the heat and pour into a blender (I used my Nutribullet). If you prefer your soup a little chunky, leave half in the pan and blend half
- Blend up until smooth
- Pop back into the saucepan and heat, crushing in your pasta and sprinkling in your pumpkin seeds
- Leave until the pasta is cooked, then ladle into bowls and top with your remaining coriander and chilli
