Spiced lentil soup

Cooking Soups Spiced lentil soup

A speedy spicy soup - vegetarian and low in fat - ready in 30 minutes.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery, and cook, stirring, for 3-4 minutes until softened. Add garlic, spices and tomato paste, and cook, stirring, for 2-3 minutes until fragrant. Add tomato, lentils, stock and 3 cups (750ml) water. Bring to a simmer, then cook for 6-8 minutes for flavours to infuse.
  2. Stir in kale and cook for a further 1-2 minutes until kale is wilted. Remove from heat and divide soup among bowls. Top with yoghurt to serve.

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2 tbsp extra virgin olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 garlic cloves, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
2 tbsp tomato paste
400g can chopped tomatoes
2 x 400g cans lentils, rinsed, drained
2 cups vegetable stock or chicken stock
1/2 bunch kale, stalks removed, chopped
Thick Greek-style yoghurt, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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