When I saw this recipe for red lentil soup by My Golden Pear yesterday I immediately bookmarked it. I liked the addition of the chilli and mustard seed and the fact it’s low fat and good for you, especially after the excesses of Christmas and New Year. I also like the fact that it uses ingredients which are on hand and since I’m doing a new year clear out of the cupboard I thought it was a perfect recipe to serve for dinner this evening. Of course, I can’t just leave a recipe well enough alone and I improvised slightly to use ingredients that I had. This is a wonderful, warming winter soup with just the perfect touch of chilli. Use regular garlic if you can’t get the lovely smoked variety and serve with croutons, a swirl of natural yogurt and a good grinding of seaweed over the top. Next time I might throw in a small handful of quinoa for some extra protein.
- 2 tbsp extra virgin olive oil, divided
- 1 large onion, chopped finely
- generous pinch dried thyme
- 4 carrots, diced finely
- 6 cloves Orkney smoked garlic, finely chopped
- 1 small dried red chilli
- 2 tsp yellow mustard seeds
- 2 400 gram tins chopped tomatoes
- 200 grams red lentils
- 1500 ml vegetable stock
- 110 grams leftover bread, crusts removed & cubed
- Shetland Seaweed Sprinkle
- sea salt & freshly ground black pepper
Prep time: Cook time: Total time: Yield: Serves 4
I am entering this recipe into Ren Behan’s Simple and in Season recipe round up, hosted this month by the lovely Lavender & Lovage.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Sarah Bailey says
May 8, 2016 at 10:04 pmThis sounds like an absolutely delicious combo for soup! I could just see myself tocking in. x
Martina Evans says
October 13, 2015 at 1:54 pmI’m gonna make this tonight so that I can warm my old bones with this tasty soup recipe! Thanks 🙂
Sarah Cooper says
September 25, 2015 at 6:12 pmThis looks great
Maya Russell says
March 2, 2015 at 7:10 amLooks really nice & warming.
Paul Wilson says
January 26, 2015 at 5:39 amLove to try to use seaweed more.
Debbie Skerten says
October 24, 2014 at 12:19 pmI l,ove making soups. I’ll absolutely be trying this one.
KATE SARSFIELD says
July 23, 2014 at 7:44 pmGorgeous! I’m getting back into lentils again – the long soaking time used to be a pain, but now I soak lots & freeze in handful size portions. If I’m feeding meaties I add some smoky bacon or pancetta.
Tracy Nixon says
June 21, 2014 at 5:18 amThis sounds lovely!
My Golden Pear says
January 6, 2013 at 4:56 amThanks for the mention. I will definitely try adding some quinoa next time.