Gochujang Lentil and Tomato Soup

I can’t decide whether I love the soup or the pumpkin pot more. It’s a hand in glove situation, really.  Le Creuset’s reputation for stove to table elegance is epitomised in this utterly charming Signature Pumpkin Casserole. The accompanying mini pumpkin mugs are adorable, with lids no less, to keep your soup warm and cosy!

Although pumpkin soup is the obvious choice to serve in this uniquely styled vessel, I thought something a little edgy but equally hearty, would be a fitting contender. If, like me, you’ve been eagerly awaiting soup season, this Gochujang Lentil and Tomato soup is a good place to start. It ticks all the seasonal boxes – wholesome and warming but most importantly, delicious. Don’t forget the Whipped Goat’s Cheese Bruschetta with Toasted Sesame Seeds. 

For soup to be a complete meal, it has to have accompaniments. Toppings, creamy swirls and toasty bits, of course. Cheese isn’t a bad idea either. I’ve paired the soup with Whipped Goat’s Cheese & Sesame Bruschetta. Although spicy, the soup is not overly hot. Although, I like to finish the soup with some chilli crisp, although this is purely optional. Rich in antioxidants, Vitamin C and plant protein, my immune boosting soup will be on high rotation in the Bibby Kitchen this winter.  Besides the usual – onion, garlic, ginger, most of the ingredients are pantry cupboard staples. It couldn’t be easier.

What is Gochujang?

Gochujang is a Korean red chilli paste. It’s one of those condiments that can boost and elevate even the plainest of Janes. The slow fermentation process lends a mild sweetness to the paste and balances the heat and funky kick perfectly.

This post was sponsored and developed exclusively for Le Creuset. All products are available online and at leading Le Creuset Stores.

Cook’s Tip: Our Gochujang Lentil and Tomato Soup freezes perfectly. Defrost and reheat, whisking with a ballon whisk to ensure the soup is smooth and creamy. 

Gochujang Lentil & Tomato Soup

Serves 6

For the Soup

15 ml olive oil
1 large brown onion, finely diced
1 garlic clove, minced
15 ml freshly grated ginger
5 ml (1 teaspoon) ground cumin
30 ml (2 tablespoons) Gochujang paste
30 ml (2 tablespoons) tomato paste
5 ml (1 teaspoon) sugar
15 ml (1 tablespoon) soy sauce
2 red peppers, deseeded and roughly chopped
2 x 400 g tin chopped tomatoes
100 g (½ cup) red lentils, rinsed and drained
800 – 900 ml stock, vegetable or chicken stock
salt and freshly ground black pepper, to taste
80 ml Greek yoghurt combined with 30 ml cold water
Chilli crisp, to serve (optional)

Whipped Goat’s Cheese & Sesame Bruschetta

 butter, for spreading
1 ciabatta loaf, sliced
100 g goat’s cheese, at room temperature
125 g cream cheese, at room temperature
20 g (2 heaped tablespoons) sesame seeds, toasted

Let’s make Gochujang Lentil & Tomato Soup

Heat 15 ml olive oil in a Le Creuset Pumpkin Deep Casserole. Add the onion and sauté until softened, about 8 minutes. Stir in the garlic and ginger and cook for another minute or two.

Add the cumin, Gochujang paste, tomato paste, sugar and soy sauce. Cook for 2-3 minutes until the paste is fragrant and slightly caramelized. Add the sweet peppers and sauté over a medium heat for 5 minutes.

Stir in the chopped tomatoes, lentils and stock. Bring up to a gentle boil. Cover with the lid and simmer for about 35 minutes. Set aside to cool slightly.

Transfer the soup to a blender and blitz until smooth. Add the soup back to the pot and heat through.

Whilst the soup is simmering, prepare the bruschetta.

Preheat the oven to 200 C. Butter the ciabatta lightly and arrange on a roasting sheet. Bake for 10-12 minutes until golden.

Place the goat’s cheese and cream cheese in a mixing bowl. Whisk well until smooth and creamy. Spread the goat’s cheese mixture onto warm ciabatta and scatter over the sesame seeds.

Ladle the soup into Le Creuset Pumpkin Mugs. Drizzle over the yoghurt and chilli crisp, if using.  Serve with warm bruschetta.