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Lentil and Vegetable Soup with Chilli Oil
Lentil and Vegetable Soup with Chilli Oil
By Morrisons
Published on 21 June 2021
Spice 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. 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 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 tenderStep 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.