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Recipe: Red lentil soup

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This hearty soup will leave your belly warm, and your mood comforted. If you prefer to keep your soups vegan, then follow the vegan alternatives below. Every single one of these ingredients is available at Suntree.

Serves 8–10

2 tbsp butter or vegan alternative such as coconut oil
2 yellow onions, diced
1 large carrot, finely diced
4 cloves garlic, minced
1 inch fresh ginger, peeled & chopped
2 tsp Calcutta curry powder
1 tsp ground cumin
½ tsp ground turmeric
1 tsp fine sea salt
2 cups dried red lentils
1 500mL package Broya organic chicken bone broth, or vegan alternative such as vegetable broth
4 cups water
2 cubes Suntree’s bulk chicken flavoured vegetarian bouillon cubes
1 400mL can Earth’s Choice organic coconut milk
optional Cedar Hedge pea shoots, for garnish
optional MillStone sourdough bread

Rinse and soak lentils while you prep.

Melt butter in a large pot over medium heat. Sauté onions, carrot, garlic ginger, curry, cumin and turmeric – until onions are translucent.

Drain lentils and stir them into pot until coated with butter.

Add water, bouillon cubes, bone broth and coconut milk. Simmer over medium heat until lentils are mushy – approximately 1 hour.

Garnish with pea shoots. Serve alongside MillStone’s sourdough bread.


Inspired by and modified from original recipe in The Chez Piggy Cookbook