Lentil soup is easy, comforting, healthy and hearty! This is my go-to soup when I have over indulged, just right for this time of year, and easy, oh so easy to make. It is perfect for a weekday lunch or a healthy snack after a frosty walk and is just the ticket for feeding vegan or vegetarian friends. Lentils are a great filler food, low in calories, high in nutrition and are packed with protein, fibre, iron and potassium.
1 cup of moong dal, channa dal or red lentils
3 to 4 cups of water depending on how thick you want your soup. You can use a tin of coconut milk if you prefer a richer soup.
1 chicken stock cube (gluten free)
1 tbs cooking oil
a small bunch of fresh coriander
Fresh chillies to taste
3 medium onions, chopped
3 or 4 carrots, peeled and chopped
5 garlic cloves
2 tablespoons of curry powder.
- Wash and rinse the lentils (or dal) and then boil gently until soft. Add ½ tsp turmeric to the water with a pinch of salt.
- Fry the chopped onions until they are soft, then add the crushed garlic, chopped chillies, curry powder and crumbled stock cube. Continue frying for a few minutes until everything is cooked.
- Add the cooked dal/ lentils.
- Gently simmer for 15 minutes, adding water if it is too thick.
- Add the chopped coriander for the last minute of simmering.
- Liquidise if you want to have a smooth soup and serve with a swirl of natural yoghurt.