Sometimes we have to rely on our pantry stores to whip a meal up quickly. This Quick Pantry Lentil Soup is one of my go to meals (along my my Quick and Easy Dhal). I pretty much always have the ingredients in my pantry and it has saved me many times when I’ve been caught short on time and ingredients.
It’s quick and easy to make and is a warming, nourishing bowl of plant based goodness.
Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.
Quick Pantry Lentil Soup
- 2 tbsp olive oil – extra virgin
- 4 clove/s garlic – minced
- 1 onion/s – diced
- 1 stick/s celery – finely chopped
- 1 carrot/s – diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tbsp tomato paste
- 400 g diced tinned tomatoes
- 800 g can brown lentils – (or any lentil of your choice) rinsed, drained
- 500 ml stock or broth – your choice of chicken or vegetable
- ½ tsp sea salt – or to taste
- 50 g baby spinach – or kale or silverbeet
- 200 g full-fat natural yoghurt – to serve
- In a medium size pot, add the olive oil, garlic, onion, celery, carrot and spices and saute for 4 minutes over a moderate heat.
- Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Bring to a simmer for 20 minutes.
- Add in the spinach and stir for 1 minute until it wilts.
- Start with chopping the garlic – 3 sec, speed 6.
- Then add the onion and celery and chop, 4 seconds speed 5. You can add in the carrot here too, but I prefer to dice it.
- Add the spices and olive oil and cook 4 minutes, 100, speed 1.
- Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Cook 20 minutes, 100, speed 2.
- Divide between four bowls, and serve with a blob of yoghurt.
- Store in an airtight container in the fridge or freezer.
- Re-heat in a pot over a low heat until just hot.