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BOL's Spiced Lentil Soup
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This is our recreation of the super hearty spiced lentil soup from BOL. Our good friends at BOL have made the bold decision to go completely plant-based and this is one of the dishes from their delicious range of products.
It’s not quite summer yet, and we love a warming soup on a chilly, rainy day. It’s perfect for making in batch and enjoying throughout the week.
The red lentils in this dish give the soup a creamy texture and the spices work perfectly together to give it a kick on a cold day. This protein packed soup is ideal for a pre or post workout meal and the kale gives it an added protein punch, whilst also getting your greens in for the day.
We love this recipe with a side of freshly baked bread, but enjoy however you want! This soup is..
100% plant based and vegan
We hope you enjoy this recipe! Next time you’re out on your lunch break and looking for something to eat, keep your eyes peeled for the wide range of amazing plant-based food from BOL.
- 1 tbsp olive oil
- 1 white onion
- 60g tomato puree
- 1 tsp chilli flakes
- 1 tsp ground cardamom
- 1 tsp smoked paprika
- 1 tsp black pepper
- 3 carrots
- 1 litre vegetable stock
- 160g red lentils
- 2g cornflour, 1tsp water, mixed together
- 1 tsp salt
- Juice of 1 lime
- 1 tsp sumac
- 140g kale
- Chilli flakes to garnish (optional)
Heat the vegetable oil in the pan.
Finely chop the white onion and add to the pan. Sauté until it begins to go translucent.
Add the spices (ground cardamom, black pepper, smoked paprika, crushed chilli flakes) and tomato puree and cook for a few minutes to bring out the aromas.
Add finely chopped carrots and vegetable stock. Cook gently for about 10 minutes to soften.
Add the lentils and stir through.
Add the cornflour and water mixture.
Bring to the boil, reduce to a simmer for about 30 minutes or until the lentils are cooked.
Add the sumac, lime juice and salt. Stir in kale and cook until just soft (about 3 minutes).
Add chilli flakes to garnish (optional) and enjoy with freshly baked bread.