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.
This is delicious! Thank you for sharing the recipe.
Thank you so much! Glad you enjoyed it 🙂