Lentil Soup
Course: Lunch, DinnerServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
300
kcalA warming hearty winter soup, that’s full of protein and warming spices.
Ingredients
1 onion – chopped
1 stick celery – chopped
3 medium carrots – cut into rings
About 1 inch of fresh ginger peeled and grated
1-2 cloves of garlic peeled and chopped
200g red lentils
1.5 pints water
2 tsp vegetable boullion
1-2 tbsp tomato puree (or leftover tomato sauce)
1 tsp ground coriander
0.5 tsp turmeric
1 orange/satsuma – optional – flesh only – chopped
Method
- Gently sweat the chopped onion and celery in a tbsp of oil. Keep the lid on the pan to stop the veg from burning or sticking. This should take about 5-10 mins
- Add the carrot, ginger and garlic clove and stir and cook for a few minuted
- Add the lentils, the water, boullion, tomato paste and spices. Add the orange flesh if using. If not, then when checking for taste you may need to add a squeeze of lemon juice. Add salt and freshly ground pepper to taste.
- Let the soup simmer for 15-20 mins until the carrots are soft and lentils cooked. There’s no need to skim off any scum and it will be blended.
- Using a stick blender, blend the soup until smooth. Check flavour and adjust seasoning if needed.
- Serve with sprikled with chopped coriander and buttered bread.