Lentil and Vegetable Soup with Chilli Oil
By MorrisonsSpice 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
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 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
3 stepsStep 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.