Spicy Lentil Soup
A perfect winter warmer, this spicy lentil soup is one of our go-to vegetarian meals!
Servings: 4 people
Calories: 158kcal
Equipment
- 1 large saucepan (non-stick)
- Cutting board
- Sharp knife
- Wooden Spoon or equivelant
Ingredients
- 1 tablespoon olive oil
- 1 carrot diced
- 2 celery sticks diced
- 1 yellow/brown onions finely diced
- 2 garlic cloves finely diced or minced
- ½ cup dried red lentils note 1
- 2 teaspoon fresh ginger grated
- 1 teaspoon ground chili powder
- 2 teaspoon ground garam masala
- 14.5 oz can diced tomatoes
- 2 cups water
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add the diced onion, carrot and celery and fry until onion is soft - about 5 minutes.
- Next, add the spices, garlic, ginger and lentils, and stir for 30 seconds until fragrant.
- Add the tin of tomatoes and water, and salt and pepper.
- Bring soup to the boil, then simmer on low-medium, uncovered, for 20-30 minutes or until thick.
- Season with extra salt and pepper and serve.
Notes
Heavy-Based Saucepan - Use a large, heavy-based saucepan, not a cast-iron pan, as the lentils stick to the bottom of the pan.
Stirring the Soup - stir the soup occasionally so the lentils don't stick.
Serving Suggestion - serve with a dollop of Greek yogurt and some freshly chopped parsley.
Nutrition Info - doesn't include any additional toppings like the yogurt.
Nutrition
Calories: 158kcal | Carbohydrates: 24g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 773mg | Potassium: 576mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2918IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 3mg
