This vegan red lentil soup is so warming. It's the perfect recipe to eat on a cold day or to make you feel better if you have a cold. It's full of healthy spices and simple to make too!
I made this red lentil soup when I'd had a lingering cold for some time and it really needed some nutritional help. I needed garlic, ginger, chilli peppers and spices. Maybe I just hadn't eaten enough of those ingredients. Just a little bit more and I would be cured. Do you think like this too when you have a cold?
Anyway, the soup turned out well and it definitely soothed my throat.
This red lentil soup is ideal for batch cooking
This vegan soup is really easy to make and the great thing is that you can make a big or a small batch. Just increase the quantities if you want to serve more people or if you want to eat the leftovers the next day too. The leftovers taste great. Anything with curry spices just gets better and better when you leave it for a day.
How can you store and reheat this red lentil soup?
Just store the leftover soup in a covered container in the fridge for up to 3 days. When you want to eat it you can reheat it on the stove top. Add some extra stock or water as the lentils will soak up all the liquid and can make it very thick. You can also reheat it in the microwave.
Can you freeze this spiced lentil soup?
This soup freezes well for up to three months. Defrost in the fridge overnight before reheating as above.
How hot is this lentil soup recipe?
This is not a hot and fiery soup recipe. I used one fairly mild red chilli pepper to give a bit of gentle heat but not to overpower all the other spices. It's got warming curry spices including cinnamon, turmeric, cumin and coriander as well as garlic and ginger for an extra boost. I'd describe it as a comforting soup, the kind of soup that makes you feel good!
Can you adapt this vegan lentil soup recipe?
You can definitely adapt the recipe. Maybe you are looking for a hot and fiery soup? If so then feel free to up the amount of chilli peppers you use! Or if you are cooking for a few people and some people like a hotter soup then serve extra slices of chilli pepper at the table. Or some chilli flakes.
I try to make my recipes adaptable so that the kids as well as my husband are happy. The extra chilli peppers usually do the trick here!
Red Lentil Soup
- ½ tbsp cooking oil
- 1 mild red chilli thinly sliced, seeds removed if you prefer
- 1 garlic clove crushed
- 1 tsp fresh ginger finely diced
- ½ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp cinnamon
- ¼ tsp turmeric
- 80 g red lentils
- 10 dried curry leaves
- 1 tsp dried coriander(cilantro) leaf Use a small bunch of fresh coriander if you have it
- Heat a little oil in a saucepan and fry the chilli pepper, ginger and garlic for a minute. Add the spices and continue to cook for another minute
- Stir in the red lentils and dried herbs.
- Cover with 300ml of water. Bring to the boil then simmer for about 20 minutes till the lentils are cooked and breaking up. If using fresh coriander, stir it in at the end
More fantastic vegan soup recipes
Soup makes a great light meal, especially in Winter and if you like this red lentil soup and would like to try another of my tasty soup recipes then do check out these soup recipes! You might also like my collection of cook once eat twice recipes.