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Red lentil soup with chimichurri drizzle recipe

5 ratings

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

If you don't have red lentils, you can try using green lentils instead

Each serving contains

Energy
2840kj
674kcal 34%
Fat
14g 19%
Saturates
2g 11%
Sugars
14g 15%
Salt
1.9g 32%

of the reference intake
Carbohydrate 98.9g Protein 29.3g Fibre 19.9g

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.