Recipe finder
You might like
You are in:
- Recipes
- Lentil and Vegetable Soup with Chilli…
Back
Lentil and Vegetable Soup with Chilli…
Lentil and Vegetable Soup with Chilli Oil
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.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 1 tbsp sunflower oil
- 1 onion, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 garlic clove, peeled and crushed
- 1 celery stalk, roughly chopped
- 1 tsp chilli flakes
- 1 tbsp curry powder
- 100g red lentils
- 400g chopped tomatoes
- 300ml chicken stock, 290ml water plus cube
- 2 tsps chilli oil, to serve
- 15g fresh coriander, to serve
Total time required
- Preparation time:
- Cooking time:
- Other time: Per Portion: kcal 177 Fat (g) 6.8 Saturates (g) 1.1 Carbohydrate (g) 17.1 Sugars (g) 6.8 Fibre (g) 8.6 Protein (g) 7.4 Salt (g) 1.25
Instructions
- Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for 10 minutes, until soft.
- 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
- 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.
-
On offer
-
Other