Red Lentil Soup

Lentils are a great way of feeding the family on a budget. Packed with protein and ideal for batch cooking, they're great flavour absorbents, hard to overcook and more often than not, taste better the next day
Red Lentil Soup
ITP Images
Red Lentil Soup
May 16, 2019
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar


2 leeks, roughly chopped
2 medium carrots, roughly chopped
3 cloves garlic, finely grated
5cm piece ginger, finely grated
2 tbsp spinneysFOOD Fine Turmeric
1 tsp spinneysFOOD Fine Cumin
180g spinneysFOOD Masoor Dal
1 tin spinneysFOOD Chopped Italian Tomatoes
1.5L chicken or vegetable stock
1 lemon, juiced and zested
10g spinneysFOOD Fresh Parsley, torn


  • 1

    Preheat a slow cooker or a large cast-iron saucepan over a medium heat and sauté the leeks, carrots, garlic and ginger in a generous glug of olive oil for 5 minutes or until lightly browned

  • 2

    Add the spices and stir, cooking for 1 minute

  • 3

    Stir in the lentils, tomatoes and vegetable stock

  • 4

    Bring to a boil, then reduce the heat to medium-low, keeping the soup at a gentle simmer

  • 5

    Cook, stirring every now and then, for 25-30 minutes or until the soup has thickened and the lentils have broken down

  • 6

    Season well and stir in the lemon juice and zest, as well as the parsley. Serve immediately.


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