Red lentil soup with chimichurri drizzle recipe
Indulge in this warm and hearty red lentil soup with chimichurri drizzle or make a big batch and freeze it for later.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 674 calories / serving
- Freezable
- Dairy-free
Ingredients
- 3 tbsp olive oil
- 1 onion, finely diced
- 500g sweet potatoes, peeled and chopped into 2cm pieces
- 300g red lentils
- 1 vegetable stock pot, made up to 1ltr
- 1 lemon, juiced
- 150g baby spinach
- 30g pack fresh coriander, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- ⅔ crusty loaf, sliced, to serve
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Shop ingredientsEach serving contains
- Energy
- 2840kJ 674.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.9g
- Sugars
- 14g
of the Reference intake
Carbohydrate 98.9gProtein 29.3gFibre 19.9g
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Method
- Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat and fry the onion for 6-8 mins until tender. Stir in the sweet potatoes, lentils and stock. Bring to a boil, then cover and simmer for 15-20 mins until the lentils and sweet potatoes are tender, topping up with water during cooking if you need to.
- Blend with a stick blender until smooth, then season with black pepper and add a squeeze of lemon juice. Stir in the spinach and keep over a low heat for 2 mins until the spinach is cooked. Add 100ml water if you prefer a thinner soup.
- Meanwhile, stir the coriander, remaining 2 tbsp oil, the garlic, chilli and remaining lemon juice together with some seasoning and 1-2 tbsp water to make a drizzle. Divide the soup among bowls, spoon over the chimichurri drizzle, and serve with the crusty bread.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
