300-Calorie Spiced Red Lentil Soup Recipe

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Today I’m being nice and bringing joy to the world.

I recently heard about an initiative by a restaurant in London’s Borough Market called Arabica Bar and Kitchen.  Throughout January the founders have added a spiced red lentil soup to the menu – and for every £5 bowl sold they will donate £3 for the Soup For Syria appeal. That’s it below – looks nice, doesn’t it.

Bowl of red lentil soup

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But if you’re not in London that doesn’t mean you can’t join in too, as, Arabica’s founder James Walters has handed out the recipe to anyone who wants to make it themselves – and, should you like it, then you can make a donation yourself to any of the appeals.

It’s a nice idea I like it so, in a minute I’ll give you the recipe to try for yourself. So here it is

Arabica Spiced Red Lentil Soup

A warming, wholesome, fragrantly spiced vegan-friendly crowd pleaser!

Serves 4 generously

Ingredients

  • 3 tbsp. olive oil
  • 2 small onions, diced
  • 2 cloves garlic, crushed
  • 2 tsp. Ras el Hanout
  • ½ tsp. Urfa chilli flakes
  • 1 bay leaf
  • 2 tsp. tomato paste
  • 200g red lentils
  • 3 tsp. pomegranate molasses
  • 1200ml hot water
  • Sea salt, to taste
  • Black pepper

To finish

  • Fresh thyme leaves
  • Sumac
  • Fried onions or shallots (Available from any oriental supermarket)
  • Black pepper

Method

  • Peel and finely dice the onion.
  • Heat the olive oil in a medium-sized saucepan, add the onions and cook on a low heat until they soften, become translucent and give off their natural sweetness.
  • Add the garlic, bay leaf, Ras el Hanout spices and continue to cook on a low heat for a further minute stirring continuously.
  • Add the tomato paste, red lentils and slowly add the 1 litre of boiling water mixing as you go. Finally, add the pomegranate molasses. Bring to the boil. Skim the surface if necessary. Lower the heat to a gentle simmer and cook for 30 minutes or till the lentils are fully cooked and begin to break down.
  • Blend the soup to a smooth consistency and season with salt to taste. If the soup is too thick add more water.
  • To serve ladle into deep soup bowls, drizzle with olive oil, liberally sprinkle with crispy onions, a pinch of cracked black pepper, a few fresh thyme leaves and a tiny pinch of citrusy sumac.

So, there you have it.

If you’ve tried it, let me know what you think in the comments, but before you go, a bit of further reading.

Further Reading

If you like soup you might also want to check out this review of the Morphy Richards Soup Maker (it literally changed my life) or, why not treat yourself to a soup cookbook – I’ve got the first one at home and it’s great – and, because it’s completely veggie, it’s super budget-friendly. Just click on the covers to see more about the books.

Soupologie: Plant-based Gluten Free soups to Heal, Cleanse and Energise

Love the way this book divides its soups by colour! You want white soups, brown soups and orange soups – you’ve got it. Admittedly, the descriptions are better on the recipes themselves – how yummy does Thai Carrot and Peanut sound?

The Soup Book: 200 Recipes Season by Season

By top chef Sophie Grigson, this books divides itself by season. So you’ll find chilled soups in summer and more hearty warmers like Parsnip and Apple (yum) for autumn and winter.

Great British Soups by the New Covent Garden Soup Company

If you go into any supermarket in the UK you’ll find cartons of deliciousness by the New Covent Garden Soup Company – this book by them helps you make the recipes at home. There’s 120 to choose from.

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