Lentil Vegetable Soup (Liquidised) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 40 minutes | Easy | Vegetarian

Red lentils require no pre-soaking and dissolve naturally during cooking, making them one of the most practical legumes for preparing IDDSI Level 3 liquidised soups. Combined with carrot, tomato and onion, the soup develops a naturally sweet flavour. Thoroughly blended and sieved, the result is a smooth, high-protein plant-based flowing liquid suitable for elderly residents on vegetarian or reduced-meat diets.

Ingredients (2–3 servings)

• 120g red lentils (no soaking required)
• 1 medium carrot (approx. 150g, peeled and diced)
• 2 medium tomatoes (approx. 200g, peeled and roughly chopped)
• Half a medium onion (finely chopped)
• 2 cloves garlic (minced)
• 2 slices fresh ginger
• 1 tablespoon olive oil
• 1000ml water or vegetable stock
• Salt and white pepper to taste
• 2 tablespoons coconut milk (optional, for extra smoothness)

Method

1. Rinse lentils under cold water and drain; set aside
2. Heat olive oil in a saucepan over medium heat; sauté onion, garlic and ginger for 3 minutes until softened and translucent
3. Add tomatoes and cook for 5 minutes, stirring occasionally, until softened and releasing their juices
4. Add carrot, lentils and vegetable stock; bring to the boil over high heat and skim off any foam
5. Reduce heat to low; cover and simmer for 25–30 minutes until lentils have completely dissolved and carrots are very tender
6. Remove ginger slices; transfer all contents to a blender and blend on high for 90 seconds until completely smooth
7. Pass through a fine-mesh sieve into a clean saucepan; press solids firmly with the back of a spoon to extract maximum liquid; discard all solid residue
8. Return to low heat; season with salt and pepper; stir in coconut milk if using
9. If the consistency is too thick to flow slowly from a tilted spoon, add hot water a small amount at a time until IDDSI Level 3 flowing consistency is achieved

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Tilt a loaded spoon — the soup should flow slowly and continuously, leaving a thin coating on the back of the spoon. IDDSI syringe test: 1–10ml should be expelled over 10 seconds at 45 degrees. The liquid must be completely particle-free.

Safety Notes

⚠️ Sieving is mandatory — even after thorough blending, lentil skins and vegetable fibre may remain; always sieve through a fine-mesh strainer to confirm IDDSI Level 3 compliance.

⚠️ Remove ginger slices before blending — ginger contains fibrous membranes that persist through blending and can pass through a fine sieve.

⚠️ Serving temperature — confirm the soup is below 60°C before serving.

Sourcing in Hong Kong

• Red lentils: PARKnSHOP and Wellcome health food sections, or organic stores; choose bright orange-red lentils with uniform colour and no shrivelling
• Vegetable stock: ready-to-use cartons in supermarkets; alternatively make your own by simmering carrot, onion and celery, then straining

Nutrition

Approximately 180 kcal per serving (200ml), 10g protein, 25g carbohydrate, 4g dietary fibre. Red lentils are rich in folate, iron and plant protein, making them a valuable protein source for vegetarian elderly residents. Tomatoes provide lycopene and carrots provide beta-carotene, delivering a broad spectrum of antioxidants in a single dish.