Red lentil soup
Do you know those evenings when you get home late, are starving and still want something nourishing, that’s easy and quick to make? And you hardly have any fresh food at home? I have something for you: This red lentil soup is my favorite go-to quick lunch or dinner at times when I have very few fresh foods on hand.
For the fresh ingredients all you need is onions, garlic (optional) and carrots. If you don’t have carrots you can even leave them out so the only thing fresh would be onions. And these are probably one of the few things everybody has on hand, right?
The other ingredients are veggie stock, tomato paste, spices like cumin, coriander, red pepper and red lentils of course.
For this recipe all you need to do is shortly sauté the veggies, add lentils and veggie stock and let it cook for about 10 minutes. You then just throw it all in your blender, adjust the seasoning and you have a warm, hearty, quick and nourishing meal. I love to make a big batch of soup and take some to work or freeze one part of it.
Red lentils are just great as they cook relatively quickly and provide an important protein source. They readily absorb a variety of wonderful flavors from other foods and seasonings and are high in nutritional value.
Unlike other legumes which may cause bloating and gas, red lentils are easier to digest. By adding spices like cumin and coriander, that help fueling your digestive fire, they get even more digestible.
Those of you who are interested in Ayurveda: This recipe is tridoshic, which means it is beneficial for all three doshas (=body types): Vata, Pitta and Kapha.
I will soon write more about Ayurveda, the basics about the three doshas and how I incorporate it into my daily lifestyle. Stay tuned 🙂
- 2 medium sized carrots
- 1 red onion
- 1 garlic clove (optional)
- 1 tbs tomato paste
- 1 tbs ghee or olive oil
- 200g red lentils
- 1 liter veggie stock
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp red pepper
- salt, to taste
- black pepper, to taste
- 1 tbs black sesame seeds (optional)
- Start by rinsing and draining your lentils and set them aside.
- Chop onion, garlic and carrots into small pieces.
- Heat a pot with ghee/olive oil and add veggies. Sauté for about 5 minutes.
- Add tomato paste and roast for another minute.
- Now add lentils to the mix, give it all a good stir and fill up with veggie stock. Cover and let it cook for about 10 minutes until lentils are soft.
- If you are using black sesame seeds, lightly roast them in a pan in the meantime.
- Give the soup into your blender or use a hand mixer to puree it all.
- Adjust spices to your personal taste, serve and enjoy!
- You can keep the soup in your fridge for at least three days or you can perfectly freeze it.