Red lentils are easy and fast to cook. They are reddish in colour but turn yellowish once cooked. They are packed with protein. Just 1 cup of cooked red lentils contains approximately 17 g protein, 6 g iron, 15 g fibre. Lentils are also low in fat and rich in vitamins, minerals and antioxidants.
Enjoy this soup for lunch or dinner. Add a salad, steamed vegetables and whole grain bread to make a complete light meal.
Any leftover soup can be cooled and refrigerated for a few days.
This soup also taste wonderful without the curry spice, so if you do not have any in your pantry just omit it.
For a PDF copy, Red Lentil Soup
Makes 6 servings
- 1 3/4 cups red lentils
- 1 small onion
- 3 green onions
- 3 cloves garlic
- 1/4” root fresh ginger
- 2 large carrots
- 4 leaves and stem red swiss chard (or 1 cup spinach leaves)
- 8 cups water
- 1 tsp celtic sea salt
- 1 tsp madras curry (very mild) (or any other curry)
- Check for and remove small stones and debris from red lentils.
- Rinse under cold water and drain.
- Coarsely chop all vegetables.
- Place all ingredients in large pot, except salt and curry.
- Bring to a boil and then reduce heat. Cover and simmer until lentils are done. About 30 minutes.
- Puree with a hand blender or in small batches in a regular blender.
- Add salt and curry.