Curried Red Lentil Soup
This creamy curried red lentil soup is incredibly satisfying, subtly spiced and perfect for cozy season! Made with budget friendly ingredients and packed with protein this soup is sure to be on repeat in the colder months ahead. Easy to make in one bowl with basic pantry ingredients in under 30 minutes, it's a comfort food, weeknight meal or side dish for chilly evenings. Serve with a loaf of crusty bread and see how beautifully it soaks up the bold flavours.
Ingredients
- 1 onion
- 2 carrots
- 2 celery
- 6 garlic
- 1- inch cubed grated ginger
- 6 chopped tomatoes or one can of tomatoes
- 2 medium finely diced potatoes
- 4 cups chopped cauliflower
- 1 tbsp vegan chicken broth
- 1 tsp cumin
- ½ tsp turmeric
- 1 tbsp thyme whole leaf (use much less if using ground thyme)
- Pinch chilli flakes
- 1.5 cup dry red lentils
- 6-8 cups water
- Cashew cream 3/4 cup cashews blended with 3/4 cup water
- salt & pepper
- Fresh dill to serve on top
- 2 Lemons
Instructions
- Dice your onion, carrots, and celery and cook for 5 minutes over medium heat, then add the garlic and ginger and cook for 1 minute, stirring continuously.
- Add the rest of the ingredients (except for the cashew cream) and gently simmer.
- Simmer until the potatoes are cooked through (but not mushy), about 10 minutes.
- Make your cashew cream by blending your cashews and water until smooth.
- Mix in your cashew cream and the juice of 2 lemons.
- Season with salt and pepper to taste and serve with fresh dill.
Nutrition
Serving: 1servingCalories: 578kcalCarbohydrates: 93.6gProtein: 29gFat: 13.4gSaturated Fat: 2.4gPolyunsaturated Fat: 3.06gMonounsaturated Fat: 6.35gSodium: 338.5mgPotassium: 2133mgFiber: 17.4gSugar: 14.1gVitamin A: 388.67IUVitamin C: 105.85mgCalcium: 157.7mgIron: 9.6mg
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