• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • Amazon
  • Pinterest
  • Instagram

Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream Recipes
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
      • Scallop Recipes
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Elizabeth
  • Brands I’ve worked with
  • PR & Disclosure
  • Contact Me

Red Lentil Soup with Garlic & Seaweed Croutons

Published on January 5, 2013 • Last updated July 18, 2014 by Elizabeth
red-lentil-soup-2

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.

Red Lentil Soup with Garlic & Seaweed Croutons
by Elizabeth
A hearty & warming winter soup.
Ingredients
  • 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
Instructions
1. Heat 1 tbsp oil in a medium saucepan and gently saute the onion, thyme and carrots for around 4 minutes, or until they start to soften.
2. Add 4 cloves of the garlic, the chilli and the mustard seeds and saute for a few more minutes.
3. Stir in the tomatoes, lentils and vegetable stock.
4. Bring to the boil, reduce heat, cover, and gently simmer for 20-30 minutes.
5. Remove from the heat, cool slightly and puree. Season with salt and pepper.
6. To prepare the croutons, preheat oven to 180 C.
7. Mix 1 tbsp olive oil, 2 cloves of garlic and seaweed together and stir in the cubed bread. Toss well to evenly coat the bread.
8. Season with salt and pepper, adding more seaweed if required.
9. Spread evenly on a baking sheet and bake for 15-20 minutes, until toasted and golden, stirring occasionally.
10. Allow to cool. Serve alongside the soup.
Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour 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.

 

Category: Recipe, Soup

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Chocolate Pistachio Cake
Next Post:Post-workout Protein Bites

Reader Interactions

Comments

  1. Sarah Bailey

    May 8, 2016 at 10:04 pm

    This sounds like an absolutely delicious combo for soup! I could just see myself tocking in. x

    Reply
  2. Martina Evans

    October 13, 2015 at 1:54 pm

    I’m gonna make this tonight so that I can warm my old bones with this tasty soup recipe! Thanks 🙂

    Reply
  3. Sarah Cooper

    September 25, 2015 at 6:12 pm

    This looks great

    Reply
  4. Maya Russell

    March 2, 2015 at 7:10 am

    Looks really nice & warming.

    Reply
  5. Paul Wilson

    January 26, 2015 at 5:39 am

    Love to try to use seaweed more.

    Reply
  6. Debbie Skerten

    October 24, 2014 at 12:19 pm

    I l,ove making soups. I’ll absolutely be trying this one.

    Reply
  7. KATE SARSFIELD

    July 23, 2014 at 7:44 pm

    Gorgeous! 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.

    Reply
  8. Tracy Nixon

    June 21, 2014 at 5:18 am

    This sounds lovely!

    Reply
  9. My Golden Pear

    January 6, 2013 at 4:56 am

    Thanks for the mention. I will definitely try adding some quinoa next time.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you enjoy the recipe? We'd love your feedback! Please leave a star rating.




Sidebar

Cooking up a storm at the edge of the world

Image of Elizabeth Atia making a cake in the Aald Harbour Hoose, Shetland. Photograph by Misa Hay from Shetland Wool Adventures.

Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

As seen on Shetland: Scotland’s Wondrous Isles on Channel 5.

“Never underestimate the power of your own story. Life may have taken unexpected turns, but it’s never too late to weave new threads of adventure into your tapestry. Keep spinning those yarns, my friend.

Recent Posts

Image of turkey Wellington with a slice out of it showing the layers of roast turkey, stuffing and crisp pastry.

Copyright © 2011–2025 EKD Services Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address:  36 Angusfield Avenue, Aberdeen, AB15 6AQ