RECIPE: Vegan Red Lentil and Pepper Soup
Many of you loved our rainbow recipe series with nutritionist, Barbara Cox, at the beginning of this year, so we’ve decided to continue it!
In line with our current Mat of the Month, we’re keeping the focus on festive red and paying attention to the root chakra. The root chakra relates to your sense of stability and feeling grounded, so this recipe had to be something pretty substantial. Also, at this time of year, we could all do with a little extra warmth and comfort.
Red Lentil and Pepper Soup
This nourishing red lentil and red pepper soup is protein-packed and full of goodness! A lovely combination of fresh herbs and subtle spices brings all the festive flavours, to provide you with the fuel you need to keep going throughout this busy season.
This hearty, vegan recipe is quick, easy and full of vitamins to help you to maintain a healthy and happy, body and mind this Christmas.
Ingredients
One of the best things about this soup is that all of the ingredients are flexible. This means it’s pretty great for you and the planet! Feel free to play around – use slightly different quantities or swap for similar ingredients that you already have, in order to reduce waste where you can.
Here’s the basics:
- 75g red lentils
- 1 red bell pepper
- 2 large tomatoes
- 1 large carrot
- 1 small white onion
- 1 garlic glove
- ½ small butternut squash
- 1 vegetable stock cube
- Herbs – your choice, fresh or dried (rosemary, oregano and thyme are recommended)
- 1 vegetable stock cube
- 150ml of your favourite non-dairy milk
- 1 ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp turmeric
- Pinch of cinnamon
- Salt and pepper to taste
OPTIONAL: Toast pumpkin seeds to pop on top or prep a few extra festive veggies (think carrots, parsnips, or potato)! Simply cut your veg into bite-sized pieces and roast at 170 (fan oven) for around 20 minutes in a drizzle of oil, rosemary and sage while your soup is cooking. Sprinkle these over your soup when serving, for an extra special touch!
Method
This recipe is intended to be speedy and simply, so we’ll be making this a one-pot wonder. However, roasting all of your vegetables in a drizzle of oil first can help to enhance the flavours, so the choice is yours!
- Chop your pepper, tomatoes, carrot, onion and butternut squash into chunks and finely dice/crush the garlic
- Add all of your veggies to a large sauce pan with a splash of oil and cook on low for around 5 minutes, until the onions begin to soften
- Add a pint of vegetable stock and all of your herbs and spices, then pop the lid on and leave to simmer for around 20 minutes, stirring occasionally
- Poke the carrots and squash with a fork to check they are cooked. Once they’re soft, you can turn of the heat
- Remove fresh herbs if necessary (i.e. sage leaves and rosemary sprigs – the flavours will have been released, but they’re often not the tastiest when whizzed up)
- Add your non-dairy milk of choice for creaminess
- Blend to your desired consistency, adding more milk/stock if needed
- Add the red lentils and place back on the heat to simmer for another 15 minutes, or until the lentils are soft
- Season to taste with salt and pepper
- Serve in your favourite bowl, top with your festive veggies, and enjoy!
Understanding chakras
There are seven different chakras and most people will feel an affinity with one in particular. At YoYoga, we offer a range of yoga mats that are tailored to each chakra, allowing you to choose the mat that best suits you and your body.
