Red Lentil & Roasted Swede Soup

by Francesca
4 People
50 min

I love soups, especially homemade. There is nothing more comforting to enjoy when outside it’s cold or rainy and you are looking for some lovely coziness in a plate.

This soup is not only nutritious and vegan friendly, it’s tasty, super creamy and extremely comforting.

I’ve then topped the soup with sunflower seeds, extra virgin olive oil, balsamic vinegar, rosemary & cayenne pepper.

All accompanied with crunchy sourdough bread! So comforting!

Super creamy soup!

It’s great accompanied with toasted sourdough bread.

This is a super comforting meal!

Red Lentil & Roasted Swede Soup
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 300gr (10 1/2 oz) red lentils
  • 1 small swede
  • 1 onion
  • 1/2 onion stock
  • Rosemary
  • 1/2 teaspoon maple syrup 
  • Extra virgin olive oil
  • Paprika
  • 2 spoons white Greek yogurt or plant based yogurt
  • Salt 
  • black pepper
  • 600ml (20 1/4 fl oz) water

Start by roasting the swede. Chop it into cubes, transfer on an oven proof tray and cook in the oven at 180 degrees for about 20 minutes with some extra virgin olive oil, salt, paprika, chopped onion, maple syrup and rosemary.

Once the swede is nicely roasted, transfer it in a pan with all the flavours together with red lentils, stock, some more rosemary, extra virgin olive oil and black pepper.

Add about 400ml of water to start with and cook until the red lentils are soft.

Transfer in a food processor and make your creamy soup.

You may need to add extra water to get the right consistency. Add the yogurt as last step.

Transfer on a plate and top it with balsamic vinegar, sunflower seeds, extra virgin olive oil, more fresh rosemary and a sprinkle of cayenne if you like me enjoy a spicy kick.

Accompany your yummy soup with a couple slices of crunchy sourdough bread previously toasted.

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