6 servings
Spiced Red Lentil Soup
SoupIngredients
2 tbsp Vegetable oil (olive)
1 × 1 large Onion (raw)
2 medium Carrot (raw)
2 medium stalk (19cm to 20cm long) Celery (raw)
4 clove Garlic (raw)
1 1/2 cup Lentils (raw)
3 medium whole (6.6cm dia) Tomato (red, ripe, raw, year round average)
4 cup Soup (broth, chicken, ready-to-serve)
2 tsp Spices (cumin seed)
1 tsp Spices (turmeric, ground)
1 tsp Spices (coriander seed (cilantro))
2 tbsp Lemon juice (raw)
1 tsp Salt (table)
1/2 × 5 ml ground Spices (pepper, black)
Instructions
1
Rinse the lentils under cold water and drain. Dice the onion, carrots, and celery. Mince the garlic. Chop the tomatoes.
2
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened.
3
Add the garlic, cumin, turmeric, and coriander. Stir for 1 minute until fragrant.
4
Add the lentils, chopped tomatoes, and chicken broth. Stir to combine and bring to a boil.
5
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are completely tender and breaking apart.
6
For a smooth soup, use an immersion blender to partially puree (leaving some texture). For a chunkier soup, leave as-is.
7
Stir in the lemon juice. Season with salt and pepper to taste.
8
Serve hot, drizzled with extra olive oil and a sprinkle of cumin if desired.
Want to create your own recipes?
Try Nutrifax free