Red Lentil Soup

PennyBy Penny  

February 5, 2016


2 tblspn olive oil

1 onion diced

2 carrots diced

1 celery stick sliced

2 minced garlic cloves

1 tspn cumin

0.5 tspn turmeric

0.5 tspn ground ginger

0.5 tspn dried chilli flakes

0.5 tspn sea salt

1 tin chopped tomatoes

200g red lentils

1.5 litres vegetable stock


1In a large saucepan heat the oil

2Sauté the onion , carrot and celery until soft but not coloured

3Add the garlic , turmeric , ginger, cumin , chilli and salt

4Cook for another minute or 2

5Add in the tomatoes and cook until the liquid has reduced , scraping the bits from the bottom of the pan

6Add in the lentils and stock bring to the boil then simmer for about 10 minutes or until lentils are soft

7At this point you can add in some kale and cook for another 5 minutes

8Serve with some fresh chopped herbs on top or a dollop of Greek yogurt