Red Lentil Soup with Lemon & Sumac
This vegan red lentil soup with lemon and sumac makes a quick and healthy budget meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 1 onion
- 2 garlic cloves
- 1 Tbsp tomato paste
- 1 Tbsp sumac
- 1 tsp ground cumin
- 175 g red lentils
- 400 g can chopped tomatoes
- 1 litre of vegetable stock
- 400 g can chickpeas
- 250 - 500 ml water [US 1 to 2 cups]
- lemon juice to taste
- parsley leaves
- 1 sliced red chilli - optional
- dairy-free cream - optional
Instructions
- Heat some oil in a large saucepan. Added chopped onion and crushed garlic. Fry gently until soft. Stir in tomato paste, sumac and ground cumin.
- Add lentils, chopped tomatoes and vegetable stock. Bring to the boil and then cook half covered for 20mins until lentils are done.
- Add half of the drained chickpeas. Whizz the soup to liquid adding enough water to suit your desired consistency.
- Season to taste with plenty of lemon juice (I use 1 1/2 to 2 lemons depending on size).
- Served this soup with the remaining chickpeas and topped with parsley leaves, sliced red chilli and cream if using.
Nutrition
Serving: 1servingCalories: 185kcalCarbohydrates: 32gProtein: 12gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 306mgPotassium: 564mgFiber: 13gSugar: 3gVitamin A: 146IUVitamin C: 10mgCalcium: 70mgIron: 4mg