Lentil soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- for frying oil
- a small piece gingerpeeled and grated
- 1 tsp cumin seeds
- a pinch chilli flakes
- 1 onionfinely chopped
- 2 large carrotspeeled and grated
- 150g red lentils
- fresh vegetable stockcube or concentrate made up to 1 litre
- 1 limejuiced to taste
- a small bunch of leaves coriander
Nutrition: per serving
- kcal198
- fat4g
- saturates0.4g
- carbs31.4g
- fibre5g
- protein11g
- salt0.4g
Method
step 1
Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
step 2
Add the vegetables and cook for 5 minutes more then add the lentils and stock.
step 3
Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
step 4
Stir through a squeeze of lime juice and serve sprinkled with coriander.
