Hello there!
I officially declare Soup Sean open! Soup is one of the main reason why I love the Fall: there’s no better feeling than coming home after a long day of work (or going to the other room, if you’re working from home lol) and enjoying a nice bowl of soup.
I left my beloved Moulinex My Daily Soup blender in Paris when I moved to Romania back in August, so I no longer have the luxury of throwing ingredients in the blender and sitting on the couch for 30 minutes while it did all the work. *cries in First World Problems*
[If you love soups and smoothies and feel like splurging, get you a soup maker: it’s a life changer.]
Well, now that I’m back to regular soup making, let’s talk about today’s recipe: Lentil and Red Pepper Soup!
Lentils are rich in protein and iron, making them great meat alternatives and benficial for those, like me, who suffer from iron-deficiency.
Red Lentils in particular are also quick to cook: cook time is typically only about 5-7 minutes.
To sum up, red lentils are: nutrient-full, easy-to-cook AND cheap! The only downside is that if not soaked beforehand, they can be hard to digest, hence why I always soak mine overnight, just to be sure.
The great thing about this particular recipe is that it serves perfectly as a base for other recipes: I like to add cooked cereals and marinated chicken strips if I’m eating it for lunch and eat it as it is in the evening, for a lighter meal.
Well, without further ado, here are the ingredients and the recipe.
Bon appetit!
Lentil, Red Peppers and Sweet Potato Soup
Course: MAIN DISHCuisine: VeganDifficulty: Easy4
servings5
minutes50
minutes8
hoursIngredients
1,2l Vegetable broth
200g Red lentils
1 Sweet potato (chopped)
2 Carrots (chopped)
2 Red bell peppers (sliced)
1 Yellow onion (sliced)
3 Garlic cloves (sliced)
3cm Ginger (grated)
1 teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Curry powder
1 teaspoon Nigella seeds
Fresh Thyme
1 Bay leaf
2 tablespoons Olive oil
Salt and pepper
Directions
- Soak lentils overnight.
- Rinse and drain the lentils.
- Add 2 tablespoons of olive oil to a hot large pan.
- Add in the onions and garlic. Cook until golden.
- Add in the carrots and red pepper. Cook for 5 minutes and stir occasionally.
- Add the lentils, thyme, bay leaf and spices. Cook for 30 seconds.
- Add in the vegetable broth. Cook for 7 minutes.
- Turn the stove off and let cool.
- Mix with a blender (I use an immersion blender).
- 10. Serve with olive oil and freshly ground black pepper.
Where does the sweet potato come in as one of the 10 steps?
This is delicious! Thank you for sharing the recipe.
Thank you so much! Glad you enjoyed it 🙂