Spicy Lentil Soup Recipe
There’s nothing more comforting than a good soup, and this spicy lentil really does fit the bill. Lentils are packed with nutrients that lower cholesterol, reduce the risk of heart disease and also stabilise blood sugar levels. Making it one of the healthiest protein sources in existence. So this soup not only tastes great, it’s also a health boosting powerhouse.
I’ve been conservative with the spices, so if you like a little more heat, up the cayenne pepper. This soup is so easy to make and if you make a bigger batch, is perfect to freeze. This recipe will serve about 4 people. Hope you enjoy!
200g split lentils, rinse and drain a few times until water is clear.
1 white onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
2 garlic cloves, crushed
1 thumb sized piece of ginger, grated
400g can plum tomatoes
2 tsp tomato purée
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cayenne pepper (add more if you like it very spicy)
1 litre vegetable stock
1 bay leaf
Salt and Pepper to taste
Handful of roughly chopped coriander (cilantro).
Toasted pumpkin seeds and pine nuts for garnish.
Prep:20min › Cook:40min › Ready in:1hr
1. Heat the oil in a saucepan. Add the onion, celery, carrot and ginger. Cook over a medium heat for about 5 minutes until they soften and the onions are transparent.
2. Add the garlic and fry for 1 minute then add the turmeric, cumin and cayenne pepper and cook for a further minute, gently stir.
3. Add the lentils, tomatoes, tomato purée, bay leaf and pour in stock. Bring to the boil and then reduce the heat.
4. Half cover the pan with a lid and simmer for 30 minutes until the lentils and vegetables are very soft. Stirring occasionally.
5. Add the chopped coriander 5 minutes before the end of cooking and stir in well.
6. Remove the bay leaf from the pan and blend the soup in the pan using a hand blender, or pour into a food processor. Blend until consistency is smooth and season with salt and pepper to taste.
7. Reheat the soup if needed. Serve with your favourite bread and garnish with the toasted seeds.
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