Autumn is here! As the weather is cooling down let’s heat ourselves up from within with this spicy red lentil soup! Soups are a great way to fill up on yummy nutritious food and warm up your body on a cold day. The added spice kick will not only boost your immune system but it also adds an explosion of flavour to this cosy soup!
200 grams red lentils (washed)
5 cups filtered water
200 grams chopped sweet potato
200 grams tin of whole peeled tomatoes
3 chopped medium sized carrots
1 large chopped onion
4 large cloves garlic crushed
1 red bell pepper (or 1 chilli if preferred)
3 tbsp tomato paste/one_second]1 tbsp GF tamari soya sauce
2 heaped tsp GF vegetable stock powder
1 tsp macrobiotic salt
1 tsp coriander powder
4 bay leaves
¼ tsp ground ginger powder
¼ tsp cumin powder
¼ tsp turmeric powder
Pinch black pepper or cayenne pepper
- Place carrots, sweet potato, onion, red bell pepper and garlic in a food processor and process for a couple of minutes.
- Then add the tomatoes and process for a further minute.
- Put this mixture into a large soup pot; add the washed lentils, bay leaves and the water.
- Place the lid on the pot and bring to boil. Turn the heat down; simmer for 20 minutes, stirring occasionally.
- After 20 minutes add the rest of the ingredients and simmer for a further 20 mins.
- Before serving remove the bay leaves. Serve in large bowls topped with sour cream, grated parmesan cheese and chopped chives.
- Serve with warmed pocket bread. This soup freezes well. Can be warmed the next day and taken for lunch in a thermos flask. Enjoy
Like a lot of tomato based soups the flavour improves with resting in the refrigerator for a day.