Red Lentil Soup with Tofu Toasts
Servings Prep Time
4 20 minutes
Cook Time
50 minutes
Servings Prep Time
4 20 minutes
Cook Time
50 minutes
  • 1tbsp extra virgin olive oil
  • 1medium leek, sliced
  • 2sticks celery, diced small
  • 3cloves garlic, minced
  • 25g fresh ginger, peeled and grated
  • 1.5tsp turmeric powder
  • 1/4 tsp chilli flakes(or to taste)
  • 1tsp cumin seeds
  • 1small squash, peeled and chopped into chunks(500g)
  • 125g no soak red lentils
  • 1cup cherry tomatoes, halved(165g)
  • 1.25l vegetable stock
  • 1/3 – 1/2tsp sea saltor to taste
  • 1/4tsp Cracked back pepper,or to taste
  • 60g kale
  • 1packet firm tofu(396g)
  • 1/2tsp paprika
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp coconut aminos(optional)
  • Pinchof sea salt
  • Drizzle of olive oil
  • 4tbsp coconut yoghurt(optional)
  • 10g fresh coriander, stalks removed, chopped
  1. Preheat the oven to 400F / 200C/ 180C fan and line a baking tray with greaseproof paper.
  2. Drain and rinse the tofu. Pat dry on kitchen paper. Slice in to 1/2 cm thick toasts. Place on the baking tray and cover in the paprika, olive oil optional coconut aminos and salt. Ensure both sides are coated. Bake in the oven for 45 minutes – 1 hour or until crisp to your liking.
  1. Add 1 tbsp of olive oil to a non stick pan. Saute the leek (or you can use diced onion if you prefer) and celery on a medium heat for 3 minutes until soft.
  2. Add the garlic, ginger, turmeric, chilli, cumin and squash. Cook for 1 – 2 minutes.
  3. Rinse the lentils. Add the lentils, tomatoes, stock, seasoning and bring to the boil. Reduce to a simmer and cook for 20 minutes until the lentils and pumpkin are tender.
  4. Remove 1/ 2 the soup and using a stick blender, blitz until smooth. Option to transfer to a high speed blender. Pour the blitzed soup back into the pan along with the chunky soup you temporarily removed. This is my top tip to making this Red Lentil Soup with Tofu Toasts really tasty, and thickens it too.
  5. Add the kale and warm until wilted. (About 1 – 2 minutes). Adjust the seasoning to taste.
  6. Serve into bowls and top with fresh coriander, tofu toasts, a drizzle of olive oil and optional coconut yoghurt