Here’s a recipe for a vibrant orangey lentil soup that’ll brighten any drizzly grey day! It’s hearty, chunky, creamy and loaded to the brim with veg.
Lentils are a nutritious and affordable addition to diet – if they’re not currently making an appearance on the menu hopefully I can convince you! They’re a part of the legume family (also starring peas, beans, soybeans and tamarind). They’re rich in plant-based protein (a satiating nutrient, meaning it helps to keep us full for longer), making them particularly valuable for building nutritionally balanced vegan meals. They’re a good source of dietary fibre (one cup of red lentils will provide a little over a third of our recommend dietary fibre intake – around 11 grams!).
From a culinary perspective they take on flavours well and are extremely versatile, and work great in soups, stews, salads, pasta sauces and curries. They’re a ridiculously cheap addition to the grocery basket, and are an inexpensive way to bulk up dishes and feed a family, especially on a budget – they help stretch dishes! There’s a few different types of lentils you can purchase (e.g. brown, green, red), but I’ve opted to use the milder and slightly nutty red lentil here, as it gets mushy when cooked (others hold their shapes) and so is great for thickening up soups.