Smoky Lentil Soup

Smoky Lentil Soup

I really like this smoky lentil soup. The smoke flavour comes from smoked paprika, and this is complemented by the earthy flavour of red lentils. The soup is gently spiced, oil free and packed with veggies. A healthy, hearty meal on a chilly day.

Cooking smoky lentil soup

Split red lentils thicken this smoky lentil soup and add lots of nutrients including protein. Unlike dry beans, dried lentils don’t necessarily need to be soaked before you cook them… BUT you really do need to make sure that they are cooked thoroughly. You can make this soup on the hob, in which case cook it until the lentils are completely soft and mushy. Or you can use a soup kettle. I tend to use my ‘Salter‘ soup kettle when making puréed soups, and when I add lentils to my kettle I do soak them first. When I have added dry split red lentils without soaking beforehand I’ve never been convinced that they are properly cooked. You need to soak for at least half an hour really, but feel free to leave them for a good few hours or overnight if that’s convenient.

As with all of my soup recipes, the quantities of veg that I’ve given are just a guide. Adjust the amount of vegetables depending on the size of your soup kettle / pan and how much veg you have in the fridge! If you fancy a change then swap some or all of the butternut squash for red pepper, pumpkin or another type of squash. For even more flavour you can roast the squash beforehand. To roast your squash in oil, simply coat the chopped squash with a little rapeseed oil, then roast at 180C for about half an hour (or until the squash is soft and slightly charred). Alternatively, you can roast without oil. For instructions, see here.

Free from: gluten, nut, soya, wheat, yeast

This is a vegan recipe

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Smoky Lentil Soup
Servings: 4
  • 1/3 butternut squash (peeled and chopped)
  • 1 courgette (chopped)
  • 1 onion (finely chopped)
  • 1 stick celery (very finely chopped)
  • 2 handfuls kale (stalks removed)
  • 3 tbsp red lentils
  • 1 tin chopped tomatoes
  • 1/2 tsp each of garlic granules, onion granules, turmeric, ground cumin, smoked paprika, orgegano
  • 1 tsp paprika
  • salt and black pepper (to taste)
  1. If using a soup kettle then soak your lentils for at least half an hour. This step is optional if you plan to cook the soup on the hob.

  2. Add all the vegetables to a soup kettle or large pan. Add the tinned tomatoes then use the tin to add 2 tin’s worth of water. Add the rest of the ingredients. 

  3. If using a soup kettle set to purée programme and start.

  4. If using a saucepan, bring everything to the boil then turn down the heat and simmer until everything is cooked through. Blend using a hand blender or liquidiser. 

  5. If the soup is too thick add water to desired consistency. Taste and adjust seasoning if necessary. 

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