Free delivery with 10 or more items

Free delivery with 10 or more items

Where nature enhances taste

Where nature
enhances taste

0
0

Where nature
enhances taste

0
A hearty dish perfect for a cozy meal and an excellent source of protein and fibre, making it both healthy and satisfying.

Spiced lentil soup

This nutritious, delicious recipe is easy to follow and can be prepared in under an hour, making it ideal for a weeknight dinner.

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total Time: 50 minutes
  • 200g red lentils
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 10 dried curry leaves
  • 1.2 litres vegetable stock
  • 400g can of chopped tomatoes
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh coriander leaves for garnish
  1. Preparation: Rinse the red lentils under cold water until the water runs clear. Set aside.
  2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the cumin seeds, mustard seeds, and dried curry leaves. Sauté for 1-2 minutes until the seeds start to pop.
  3. Cook Vegetables: Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent. Then, add the diced carrot and celery and cook for another 5 minutes.
  4. Add Spices: Stir in the turmeric powder, ground coriander, and chilli powder. Cook for 1-2 minutes to release the flavours of the spices.
  5. Add Lentils and Tomatoes: Add the rinsed lentils and the can of chopped tomatoes to the pot. Stir well to combine.
  6. Simmer Soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender.
  7. Season: Season the soup with salt and pepper to taste. Stir in the lemon juice.
  8. Serve: Ladle the soup into bowls and garnish with fresh coriander leaves. Serve hot with a side of crusty bread.

Information not currently available
  • Calories: 220
  • Protein: 10g
  • Carbohydrates: 35g
  • Fat: 5g
  • Fibre: 8g
  • Sugars: 7g
  • Sodium: 500mg

In this recipe:

Indian

This is for all adventurous, creative cooks!

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