When I’ve had a difficult week I start to crave something nutritious and comforting and this lentil soup is both those things. It may not be sexy but it’s easy to make and just so heart warming. With a complex mix of spices and warming harissa, the deep flavours of this soup will make you think it must have been a deep labour of love. In reality, you will have spent very little time chopping some vegetables and standing over the pot, the soup will look after it’s self and bless your kitchen with amazing smells.
The perfect soup for a bad day or even just a mediocre one! Enjoy and let me know what you think of this soup.
- Makes: Serves 4-6
Ingredients
For the Soup:
- 1 Large Onion, diced
- 2 Celery Stalks, diced
- 2 Carrots, diced
- 2 Carrots
- 3 Garlic Cloves, minced
- 1 Tbsp Ground Cumin
- 1/2 Tbso Ground Coriander
- 1 Tbsp Paprika
- 1/2 tsp cinnamon
- 1 1/2 Tbsp Harissa
- 1 tsp Rosemary
- 1/2 tsp Turmeric
- 1 400g tin of Chopped Tomatoes
- 150g Red Lentil
- 150g Black Lentils
- 1.5Ltr Vegetable Stock
- 1/4 cup fresh Mint, chopped
- Salt & Pepper, to taste
For the Topping:
- Plant Based Yogurt
- 1 Small Sweet Potato
- 1Tbsp Oil
- 1Tbsp Smoked Paprika
- Fresh Mint, finely diced
Directions
Put a large pan on the hob on a low to medium heat. Add a dash of oil and gently saute the onions, celery and carrots, stirring occasionally, until they begin to soften. Now add the garlic and saute for just under a minute, or until the garlic is fragrant. At this point throw in the harissa, rosemary, and spices and continue to saute until fragrant before adding the tomatoes. Cook down, stirring occasionally, until the tomatoes have thickened. Finally add the lentils and stock and mix well. Bring to a boil before partially covering, turning the heat to low and simmering for 25-30 minutes, or until the lentil are tender.
While the soup simmers, peel the sweet potato and cut lengthways into very thin slices. I’ve found either my mandolin or a very sharp peeler works well here, even most box graters have a side for cutting thin strips. Toss the sweet potato in the oil and smoked paprika before roasting in the oven at 190 degrees (375 F) for about 10 minutes or until beginning crisp. Try not to overlap the slices on the baking tray if at all possible.
Once the soup is cooked, blend with an immersion blender until almost smooth. Stir through the mint and season to taste. When serving, ladle into generous bowls and finish with a healthy spoon of yoghurt, a few slices of crisped sweet potato, and a sprinkle of fresh mint.
Enjoy!
Notes
This pairs really well with some warmed flatbread.
Allergy Notes; This recipe is easily vegan, gluten free, soy free and nut free. Just make sure the yoghurt you use is safe for your allergy needs.
