Red lentil and vegetable soup

Name: Red lentil and vegetable soup
Ingredients: butter for frying; 2 red onions; 2 cloves of garlic; 1 teaspoon cumin powder; 1 teaspoon salt; 1 teaspoon sweet pepper powder; 1 tablespoon tamari or soy sauce; 1 small tin tomato purée; 3 carrots; 3 celery sticks; 2 red sweet peppers; 250 g red lentils; 1 l water; 4 tablespoons yogurt; 1 handful chopped coriander; handheld blender

Serves 4 · 15-30 minutes

Print recipe

This is a wonderfully warming soup for cold winter days. Great for lunch or dinner. Lentil soup by itself is already quite filling. By adding fresh vegetables this soup becomes a wholesome and complete meal on its own. In this recipe I use a combination of simple ingredients: red lentils, herbs and vegetables such as red pepper, carrots and celery. Healthy and nourishing!

Ingredients

butter for frying
2 red onions
2 cloves of garlic
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon sweet pepper powder
1 tablespoon tamari or soy sauce
1 small tin tomato purée
3 carrots
3 celery sticks
2 red sweet peppers
250 g red lentils
1 l water

Topping

4 tablespoons yogurt
1 handful chopped coriander

Required tools:

handheld blender

Method

Melt butter in a large soup pan. Finely chop onions and garlic and fry for a few minutes. In the meantime chop the vegetables into pieces and add to the the pan together with the tomato puree, tamari, salt, cumin and red pepper powder. Mix well and fry shortly.
Then add the red lentils and water to the pan and cook for 20 minutes. Blend straight in the pan using a handheld blender (add more water if the soup is too thick) and serve with yogurt and coriander.