Red Lentil Soup

PennyAuthorPenny
00DifficultyBeginner

ShareTweetSaveShare

Yields1 Serving

 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

1

In a large saucepan heat the oil

2
3
4
5

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

6
7
8
9

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

10
11
12
13

Cook for another minute or 2

14
15
16
17

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

18
19
20
21

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

22
23
24
25

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

26
27
28
29

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

Category

Ingredients

 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

Directions

1

In a large saucepan heat the oil

2
3
4
5

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

6
7
8
9

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

10
11
12
13

Cook for another minute or 2

14
15
16
17

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

18
19
20
21

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

22
23
24
25

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

26
27
28
29

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

Red Lentil Soup