Chunky Red Lentil Soup (recipe from @hipandhealthy)

Tuesday already 😉 and back to daily, crazy life 😀 and back to do exercise after not even one move since Friday 😉 well! 😉 but I was full of energy this morning! I had ballet class today and I still enjoy it a lot to learn the very basic things bc my body, especially my back, needs it a lot!!! For lunch I made the CHUNKY RED LENTIL SOUP recipe I found on  The recipe is originally from Jennifer Irvine´s (Founder Of Balance Box) book “Balanced Diet” 😀 it’s such a great dish, not just bc I love soup and tomatoes and red lentils (and thyme ;)) also bc it’s such a nice lunch 😀 soup is a perfect lunch 🙂 not just in autumn! Though many just eat soup in autumn!!! This recipe is all year round and you should try it out 🙂 I made a big portion today to have some leftover for later on or tomorrow 😀

2 serves

You need :

  • 1 tbs groundnut oil or other if you don’t like the taste
  • 1 medium onion, peeled and roughly chopped
  • 1-2 carrots, peeled and roughly chopped
  • 75g dried red lentils, rinsed and drained
  • 1 can (400g) chopped tomatoes (you can also use fresh chopped ones 😉 )
  • 400ml veg stock
  • Salt, (black) pepper, spices and herbs to taste (and top)

Heat a sauce pan with oil over a medium heat, add the onions and leave to sweat for about 4-5 minutes, occasionally stirring. Then, add the chopped carrot and stir to mix with the onion. Leave cooking covered for another 4-5 minutes, shaking the pan occasionally to prevent sticking. Next, add the lentils, the tomatoes (and their juices) and the stock and bring to the boil; then reduce the heat so the soup simmers steadily. Cover the pan again and leave for about 10-15 minutes, until the lentils have collapsed and the vegetables are soft. Finally season the soup serve!



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