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Spicy lentil soup recipe
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110 ratings
Although they're an often overlooked pantry staple, we love lentils - they're so versatile and so tasty. Make this creamy soup, lightly spiced with cumin and coriander as a lunch or light dinner. Stir through a dollop of crème fraîche before serving and top with herby coriander leaves. See method
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- 160g dried split red lentils
- 1 vegetable stock cube, made up to 1 litre
- 400g plum tomatoes
- 2 tsp tomato purée
- crème fraiche, to serve
- coriander leaves, to serve
If you don't have red lentils, you can try using green lentils instead
Each serving contains
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Energy
1695kj
401kcal
20%
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Fat
9g
13%
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Saturates
2g
10%
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Sugars
13g
14%
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Salt
4.8g
80%
of the reference intake
Carbohydrate 60.8g
Protein 23.4g
Fibre 13.6g
Method
- Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan. Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender. Remove from the heat, blitz in a food processor and check seasoning. Serve with a dollop of crème fraîche and a handful of coriander leaves.
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