Spicy Lentil Soup
A perfect winter warmer, this spicy lentil soup is one of our go-to vegetarian meals!
Equipment
- 1 large saucepan (non-stick)
- Cutting board
- Sharp knife
- Wooden Spoon or equivelant
Ingredients
- 1 tablespoon olive oil
- 1 carrot diced
- 2 celery stick diced
- 1 brown/yellow finely diced
- 2 garlic clove finely diced or minced
- ½ cup red lentils note 1
- 2 teaspoon fresh ginger
- 1 teaspoon ground chili powder
- 2 teaspoon ground garam masala
- 400 g 14.5 oz can diced
- 2 cups water
- 2 tablespoon Greek yoghurt to serve
- 2 teaspoon coriander/cilantro roughly chopped (to serve)
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
Instructions
- Heat olive oil in a large non-stick saucepan over medium heat.
- Add the diced onion, carrot and celery and fry until onion is soft - about 5 minutes.
- Next, add the spiced, garlic, ginger and lentils and stir until combined and fragrant 1-2 minutes.
- Finally add the tin of tomato and water and stir.
- Bring soup to the boil, then simmer on low-medium, uncovered for 20-30 minutes or until thick. Stir occasionally making sure it doesn't stick to the bottoms. Lentils can stick to the bottom if it's stirred.
- Season with salt and pepper and serve with a dollop of greek yoghurt and coriander.
Notes
Note 1 - I use red lentils for this soup. I prefer red over green but both taste good!
Use a non-stick saucepan and make sure you stir occasionally to avoid sticking.