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Red lentil soup with chimichurri drizzle recipe
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5 ratings
Indulge in this warm and hearty red lentil soup with chimichurri drizzle or make a big batch and freeze it for later. See method
Ingredients
- 3 tbsp olive oil
- 1 onion, finely diced
- 500g sweet potatoes, peeled and chopped into 2cm pieces
- 300g red lentils
- 1 vegetable stock pot, made up to 1ltr
- 1 lemon, juiced
- 150g baby spinach
- 30g pack fresh coriander, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- ⅔ crusty loaf, sliced, to serve
If you don't have red lentils, you can try using green lentils instead
Each serving contains
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Energy
2840kj
674kcal
34%
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Fat
14g
19%
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Saturates
2g
11%
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Sugars
14g
15%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 98.9g
Protein 29.3g
Fibre 19.9g
Method
- Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat and fry the onion for 6-8 mins until tender. Stir in the sweet potatoes, lentils and stock. Bring to a boil, then cover and simmer for 15-20 mins until the lentils and sweet potatoes are tender, topping up with water during cooking if you need to.
- Blend with a stick blender until smooth, then season with black pepper and add a squeeze of lemon juice. Stir in the spinach and keep over a low heat for 2 mins until the spinach is cooked. Add 100ml water if you prefer a thinner soup.
- Meanwhile, stir the coriander, remaining 2 tbsp oil, the garlic, chilli and remaining lemon juice together with some seasoning and 1-2 tbsp water to make a drizzle. Divide the soup among bowls, spoon over the chimichurri drizzle, and serve with the crusty bread.
See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.