This split red lentil soup is quick and easy to make. It’s the perfect budget-friendly meal for a cold day to warm you up from the inside out!
- 3 tablespoons coconut or olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons ginger, finely grated
- 1 red chilli, thinly sliced
- 1 tablespoon cumin seeds
- 1 tablespoon turmeric powder
- 1 teaspoon coriander powder
- 3 tomatoes, diced
- 2 tablespoons tomato paste
- 1 can / 400ml / 13.52 ounces coconut milk
- 2 cups / 400g split red lentils (soaked for 2hrs)
- 4 cups / 1 litre vegetable stock (store-bought or homemade)
- 1 can / 400g / 14.10 ounces chickpeas (rinsed and washed)
- ½ cup fresh coriander, chopped (plus extra for garnish)
- 1–2 teaspoons salt, to taste
- Place a large heavy-bottomed saucepan on medium heat and add the oil, onion, garlic, ginger, and chilli. Sauté for around 5 minutes until the onion softens.
- Add in the cumin seeds, turmeric, coriander powder and stir well and cook for another minute.
- Add in the tomatoes and tomato paste sauté for another 5 minutes.
- Once the tomatoes have softened and all the flavours have infused, add in the coconut milk and lentils (once you’ve drained and washed them) and stir for a couple of minutes.
- Add in the stock and stir well; simmer for 15 minutes. You will notice that the lentils start turning yellow.
- Add in the chickpeas and cook for a further 10 minutes.
- Once the lentils are cooked, take off the heat and stir in the coriander.
- Add salt to taste and garnish with coriander just before serving.
Any leftovers can be stored in an airtight container in the fridge for 3-4 days. Just add a little bit of water as it will be a thicker consistency once cooled. It will also freeze well and keep for up to 3 months.
- Diet: Vegan