This soup was inspired by a cooking assignment that I was given as part of my Rouxbe cooking certification course. We were asked to create two different recipes using legumes and one of the two recipes I created turned out great! Please don’t ask me about the other one… Over the course of the plant-based certification I have grown to love legume-based meals as both a way to save money and a way to simultaneously sneak in protein and fibre.
I particularly like bean-based soups because they are simple one-pot meals that are comforting and filling at the same time. The trick with bean-based soups is to make sure you add enough flavour to balance out the beans or you risk the soup tasting bland and boring. In this recipe, I added a mixture of both fresh and dried herbs and spices as well as a bit of acid to help intensify the flavours. I hope your family enjoys this soup as much as we did!
Note: I have also added this recipe to Meal Garden’s Healthy Eating Bundle! For those of you who missed out on my last newsletter, Meal garden is an amazing meal planning tool that contains healthy meal plans created by healthy eating experts like me. It also has a huge recipe database that allows you to create your own healthy meal plans.
Gluten-free, Dairy-free, Vegan, VegetarianCurried Red Lentil Soup
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