Spicy Lentil Soup
Ingredients
- 1 medium Onion, finely chopped
- 1 tbsp Olive oil
- 2 medium Carrots
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- Pinch Chilli flakes (or ½ tsp powder / fresh chilli if you don't have flakes)
- 60 g Red lentils
- 60 g Yellow lentils
- 1 Vegetable stock cube (I use Kallo low salt)
- 1 - 1 ½ litres Boiling water
- 1 X 400 g tin Tomatoes (whole or chopped)
- To taste Salt and freshly ground black pepper
- Handful Fresh coriander (optional)
- 100 ml Natural or Greek yogurt or creme fraiche (optional)
Accompaniment
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Description
Tasty veggie soup, high in fibre and protein. Have a bowl of this for guaranteed energy after lunch.
Method
-
1
Heat the oil in a saucepan. Add the onion and cook over a low heat for a few minutes, stirring occasionally, until it begins to soften. Stir in the carrot and cook for 3 minutes, again stirring occasionally. Add the ground cumin, ground coriander and chilli flakes and cook for a further minute, stirring constantly to prevent burning.
Add the lentils, stock, tin of tomatoes and tomato purée. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 30 minutes until the lentils and vegetables are really soft.
Blend the soup in the pan using a hand-held stick blender, or pour into a liquidiser. It will be quite thick, if you prefer it thinner, dilute with a little hot water. Season to taste, then reheat to serve.
Optional - sprinkle with coriander and freshly ground black pepper and drizzle with yogurt or crème fraîche to serve.
Chef's Tips
It works just as well with one type of lentil if you don't have both.
It will indeed! Glad you enjoyed it. I am going to make some now.
Just finished making it, delicious. Will be even better tomorrow.