Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A thick, warming red lentil soup with smoked paprika and a squeeze of lemon.
Equipment: Large saucepan; stick blender (optional)
Measures and names
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 250 g dried red lentils, rinsed
- 1.2 L vegetable stock
- 0.5 lemon, juiced
- salt and black pepper
Optional extras
- 10 g fresh parsley, chopped
Method
- Soften the onion, carrot and celery in the oil for 8 minutes. Add the garlic and spices for 1 minute.
- Add the lentils and stock. Simmer for 20-25 minutes, stirring now and then, until the lentils have collapsed.
- Blend half the soup for a creamier texture if you like. Season and add the lemon juice.
- Serve with parsley and a drizzle of olive oil.
Swaps and tips
Blend half for a creamy-but-chunky texture. Freezes perfectly - make a double batch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 15 g | 34 g | 7 g | 6 g | 280 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
