Spiced Thai Lentil and Vegetable Broth Soup

Recipe Info

  • Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Servings: 4

This recipe is adapted from Anna Stanford’s delicious spiced thai lentil soup recipe. You can find it on her website, along with a host of other delicious, vibrant recipes we think the whole family can enjoy! Image and recipe shared with permission.

Meat Free Monday or just craving something healthy? This hearty vegan soup is ridiculously nutritious and it’s filling enough to have as a main meal. It’s a great recipe to make a batch of too as it’ll keep in the fridge for a week and will then serve a few lunches.

Ingredients

  • 3 red chillis topped
  • 4 tsp ground coriander
  • 2 tsp ground cumin
  • 3 tsp hot paprika
  • 2 lemongrass stalks chopped
  • 10cm piece ginger peeled and chopped
  • 1 onion peeled and cut into chunks
  • 6 garlic cloves
  • Juice and zest of 1 lime
  • Bunch coriander
  • 2 tbsp groundnut or vegetable oil
  • 2 red onions chopped
  • 4 tbsp above Red Thai Paste (or 2tbsp shop bought)
  • 1 tsp smoked paprika
  • 200g Lentils
  • 2 x 500ml Take Stock Vegetable Broth
  • 200g spinach roughly chopped
  • 2 sweet potatoes peeled and cut into 2cm cubes

Instructions

  1. Add the onions and 2 tbsp olive oil to a large pan and soften for 5 minutes.
  2. Add the sweet potatoes, paste and smoked paprika. Stir then add the lentils and Take Stock Vegan Broth.
  3. Simmer for 20 minutes before stirring in the spinach. Finish with toasted flaked almonds.

Recipe Info

  • Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Servings: 4