This spicy and warming lentil soup is packed full of goodness and is guaranteed to keep you warm during the cold weather. Serve with either crusty bread, chapatis or similar Asian or middle eastern breads. Garam Masala sprinkled over the soup will also add some extra spicy flavour.
Servings | Prep Time |
4 people | 10 minutes |
Cook Time |
30 minutes |
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This spicy and warming lentil soup is packed full of goodness and is guaranteed to keep you warm during the cold weather. Serve with either crusty bread, chapatis or similar Asian or middle eastern breads. Garam Masala sprinkled over the soup will also add some extra spicy flavour.
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Ingredients
- 1 tbsp rapeseed oil
- 1 medium large onion, finely chopped
- 2 cloves garlic, crushed or chopped
- 2 -3 tbsp ginger, finely grated
- 1 tsp cumin
- 1 tsp corriander
- 225 g red lentils Mixed lentils such as red and brown also work well.
- 2 medium carrots, chopped
- 2 sticks celery, chopped
- 1 litre chicken or vegetable stock Add extra stock if you feel the soup is too thick.
- Fresh chopped corriander to serve optional
Servings: people
Instructions
- Heat the oil over a medium heat in a large pan.
- Add the onion and cook gently for 5 minutes. Add the garlic and ginger and cook for a further 1 minute.
- Add the spices, stir to mix well and cook for 1 minute.
- Add the lentils, carrots, celery and stock and cook for approximately 25 - 30 minutes until the lentils are cooked and the vegetables are tender.
- At this stage the soup can be blended, part blended or served as it is.
- Serve sprinkled with chopped fresh coriander and garam masala if using.
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