I don’t know why, but even during Summer, rainy weather seems to bring to mind bowls of hot, hearty soup. It was an August afternoon and raining heavily outside. I had discovered a packet of organic red lentils in my cupboard and jumped online to find a vegan soup recipe that called for them. I asked my mum what vegetables she had on hand and the combination of onion, celery and carrot seemed the perfect compliment. The result? This soup is not only delicious, it really is a filling, satisfying and well-balanced meal. Serving each bowl with an extra squeeze of fresh lemon juice and a generous sprinkling of toasted slivered almonds really adds magic to the dish, providing extra zing and texture. I will be making this again… and again!
RED LENTIL AND VEGETABLE SOUP
Prep time: 15 min – Cook time: 30 min
2 tablespoons extra virgin olive oil
2 large onions, chopped (I have made this soup with 1 red onion + 5 shallots too)
3 celery sticks, chopped
3 carrots, grated
1/2 teaspoon chilli flakes
2 l organic vegetable stock (or 4 stock cubes dissolved in 2 l boiling water)
3 dl red lentils, picked over and rinsed
1.5 dl brown rice, picked over and rinsed
Freshly squeezed juice of half a lemon
Freshly squeezed lemon juice to taste
Salt and black pepper to taste
Slivered almonds, toasted (I like lots!)
- In a large soup pot, over medium heat, fry the vegetables in olive oil until slightly caramelised. Stir occasionally.
- Add stock (or water + crumbled stock cubes), bring to a boil, then stir in the chilli flakes, lentils and rice. Simmer for about 30 minutes or until the rice is tender. Add more water/stock if needed a little at a time until the soup reaches the desired consistency. Add juice of half a lemon.
- Season with salt and pepper to taste. Ladle into bowls, squeeze a little lemon juice over each serving and top with toasted slivered almonds.