Red Lentil Soup Recipe

This warming and budget-friendly red lentil soup recipe from Ayurveda Parkschlösschen is perfect for those chilly autumn evenings.

Ingredients

• 150g red lentils
• 1 small parsnip
• 1 medium carrot
• 1 small clove of garlic
• 1 onion
• 1 small red chili
• ½ tsp aniseed
• ¼ tsp fennel seed
• ¼ tsp caraway seed
• 1 tsp yellow mustard seed
• 1 tsp coriander, ground
• 2 tbsp ghee (vegan: olive oil)
• 1l vegetable stock
• 100ml beetroot juice
• A little lemon juice
• 100g natural yoghurt (vegan: soy yoghurt)
• 1 small bunch of coriander leaves

Preparation

• Wash the lentils 2-3 times
• Peel the parsnip and carrot, cut into chunks, flatten the garlic with a knife, roughly cut the onion and chili and sauté with the spices, seeds, vegetables and the lentils in olive oil. 
• Fill with vegetable stock and simmer for 45 minutes
• Now add the beetroot juice and a little lemon juice. Boil again. 
• Remove from heat and puree, stirring the yoghurt. 
• Cut the coriander with scissors into the prepared soup.