Red Lentil Soup Recipe UK​

This easy red lentil soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Made with common ingredients like carrots and garlic, it’s flexible for your pantry needs. Enjoy a bowl of this hearty soup, garnished with fresh parsley for added flavor!

Ingredients Needed

• 1 white onion, finely sliced (about 150g / 5.3 oz)
• 2 tsp olive oil (10 ml)
• 3 garlic cloves, sliced
• 2 carrots, scrubbed and diced (about 150g / 5.3 oz)
• 85g red lentils (3 oz)
• 1 vegetable stock cube, crumbled
• Generous sprigs of parsley, chopped (about 2 tbsp), plus a few extra leaves for garnish
• 1 litre boiling water (4 cups)

How To Make Red Lentil Soup

1. Prep Ingredients: Put the kettle on to boil while you finely slice the onion.
2. Cook Onion: Heat the olive oil in a medium pan, add the onion, and fry for 2 minutes.
3. Add Vegetables: While the onion cooks, slice the garlic and dice the carrots. Add them to the pan and cook briefly.
4. Combine Ingredients: Pour in 1 liter (4 cups) of boiling water, stir in the lentils and crumbled stock cube.
5. Cook Lentils: Cover the pan and cook over medium heat for 15 minutes, or until the lentils are tender.
6. Add Parsley: Remove from heat and stir in the chopped parsley.
7. Serve: Ladle the soup into bowls and garnish with extra parsley leaves if desired.

Recipe Tips

• Use Fresh Vegetables: Fresh carrots and onions enhance the flavor and texture of the soup, making it more delicious.
• Adjust Consistency: If you prefer a thicker soup, add less water. For a thinner soup, add more water during cooking until you reach your desired consistency.
• Season to Taste: Taste the soup before serving and add salt or pepper as needed. This helps to enhance the flavors.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover red lentil soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, allow the soup to cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally until it reaches the desired temperature, usually about 5-7 minutes.

Nutrition Facts

Serving Size: 1 cup (about 240g)

• Calories: 210
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 571mg
• Potassium: 715mg
• Total Carbohydrate: 38g
• Dietary Fiber: 14g
• Sugars: 3g
• Protein: 13g

Try More Easy Soups:

• Asparagus Soup Recipe UK​
• Cream Of Chicken Soup Recipe UK​
• Spinach Soup Recipe UK​
• Chicken And Mushroom Soup Recipe UK