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Lentil and Vegetable Soup with Chilli Oil

Lentil and Vegetable Soup with Chilli Oil

By MorrisonsPublished on 21 June 2021Spice up your recipe book with this colourful curried version of a simple soup - ideal for trying with wonky carrots, onions and garlic when they're in season. 
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Time and servings

45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 15 g of fresh coriander, to serve
  • 1 celery stalk, roughly chopped
  • 1 tbsp of sunflower oil
  • 2 tsps of chilli oil, to serve
  • 100 g of red lentils
  • 1 tbsp of curry powder
  • 1 tsp of chilli flakes
  • 1 garlic clove, peeled and crushed
  • 1 carrot, peeled and roughly chopped
  • 300 ml of chicken or veg stock, 290ml water plus cube
  • 400 g of chopped tomatoes
  • 1 onion, peeled and roughly chopped

Method

  • Step 1

    Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for 10 minutes, until soft.

  • Step 2

    Stir in the chilli flakes, curry powder, lentils, tomatoes and chicken stock. Season well, cover and simmer for about 20 minutes, or until the lentils are tender

  • Step 3

    Allow to cool a little, then whizz in a blender until smooth. Reheat and serve with a drizzle of chilli oil and a little coriander in each bowl. Season to taste.