Red Lentil & Vegetable Soup

Hi everyone….Hope you had a great Easter break.  This is our favourite soup.  I have put a photo of the ingredients because when you see the photo of the finished soup  you may not want to make it!  It certainly doesn’t look very appetising!! But my family loves it.  I make this every week during the colder months……which is now as far as I’m concerned as we’ve said goodbye to summer.  I use my slow cooker, but a large saucepan is fine.  The vegetables listed here are just the base, and you could add whatever vegetables you need to use up.  I used to make it without the pumpkin or sweet potato but it is much tastier with them included.  I often put in frozen peas, sometimes bacon or tinned tomatoes.  It’s one of those soups that thicken and a great go to snack after school, uni or work.  Oh yes, that’s right I don’t do school anymore ho hum.  The size of the vegetables are just a rough idea, it’s pretty much what I have in the fridge.

Ingredients:

  • 2 cups red lentils (or this 375gm packet)
  • 2 Tbs olive oil
  • 2 small brown onions – chopped
  • 1 garlic clove – crushed
  • 2 large carrots – sliced or diced
  • 3 sticks celery – sliced
  • 3 cups vegetable stock (I use the cubes but feel free to use liquid stock)
  • Half a pumpkin – chopped large pieces
  • 2 sweet potatoes – chopped large pieces

Method:

Wash the lentils and set aside.  Heat oil in pan and saute onions and garlic until translucent.  Add the rest of the vegetables and saute about 5 minutes, stirring occasionally.  Whenever I make soup with vegetables I always saute them, it adds a lovely flavour.   Add the vegetable stock and lentils, mix well and slowly simmer until the lentils and vegetables are soft.  I cook this on my slow cooker for 3 hours.  It freezes well too.

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Let me know if you make this soup or have any questions?  I love it because it contains so much goodness.  This recipe is for my darling friend Sandy.

Bon Appetit.

Geoff and I and some great friends are off to Bathurst this weekend to ride in the Blayney to Bathurst (B2B) cycle on Sunday – around 70kms.  We’ve done it twice.  It’s so different riding through the countryside as opposed to our beautiful rides through Ku-Ring-Gai National Park, West Head, Akuna Bay and Duffys Forest.  “I love the smell of cow manure in the morning.”  When we go through the little country towns there are crowds sitting outside the local pub having a beer and cheering us on.  I’m tempted to join them – not for a beer but perhaps a Chardonnay haha.  Everyone is really friendly and it is wonderful riding in the beauty of the Central Tablelands!  Have a great weekend.

Love Chris x

14 Comments on “Red Lentil & Vegetable Soup”

  1. This healthy recipe came through to my inbox just as I was eating the last bite of a whole Darrell Lea Nougat Egg in one sitting. I’m disgusted with myself!
    I will make this soup as penance for my sins and hope it ends up on high rotation like the eggplant bocconcini bake. xo

    1. Hahahaha oh I know how you feel Tara. Those Nougat Eggs are my sister’s favourite. I’ve polished off two big Red Tulip bunnies and making a couple of RT eggs I have left last as long as I can. Hopefully the ride on Sunday will take some of the chocolate off. The little ones will love this soup I’m sure – let me know. Love Chris xx

  2. Yum, this will be a nice variation for me. I have a wonderful recipe all the way from the Coopers (Fiona and Geoff) in Tasmania… it is tomato and red lentil soup YUM! Great story along with it! If you like yours and want a variation you should try this one too! Liz xx

    1. Thanks Liz, I’ll have a look. Often my Geoff gets calls meant for Geoff in Tasmania. We’ve met them at conferences, lovely people. X Chris xx

  3. Aw Chris…great recipe…perfect timing…thank you!! We will be tucking into this on the weekend…perfect start to the autumn/winter recipes. Love you xoxoxo

    1. Thanks Sandy. Hope you don’t mind that I mentioned you after our chat last weekend. Love you too xxxx

    1. Thanks Jo. I just made some today for the weekend. The girls have already got stuck into it – yay. Hope you enjoy as much as us. Thanks for commenting. Enjoy your weekend. x Chris xx

  4. Hi chris,
    I met you at the family in bathurst. We were speaking about family and you asked me to check this out, so here I am. I did not forget. Hope tour night was fun and that the ride goes well today.
    Nice to meet you
    Julie 😉

    1. Hey Julie. So nice to hear from you, wow I’m honoured you took the time to have a look. It was lovely to meet you, we were actually discussing today what a bright shining light you are. We are now home and had a great night in Bathurst and long ride today. Take care and hope to keep in touch. Love Chris xx

  5. You know what? That’s also our fav family soup here! Just a few things different but really similar. The big difference is that I mix everything so that I get a “velouté” that’s my trick to hide veggie in soups haha!
    xx cathy

    1. Hi Katy. Thanks for your comment – that idea sounds delicious and I’ll definitely give it a try. Enjoy your week. X Chris xx

    1. Hi Nik, thanks for your comment. My girls are using our left over sweet potatoes by making chips – they cut them into half centimetre strips, pop on a baking tray and bake in 180 degrees oven. They are delicious with aioli. Enjoy your day. X Chris xx

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