- 0:10 Prep
- 0:10 Cook
- 2 Servings
- Easy
Full of hearty vegetables, this speedy winter soup will warm you up from the inside out.
Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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1 long red chilli, seeds removed, finely chopped
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1 celery stalk, chopped
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1 carrot, chopped
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 cup red lentils, rinsed, drained
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1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
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Low-fat natural yoghurt, to serve
Method
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Step 1Heat the olive oil in a large saucepan over medium heat, add the onion, chilli, celery and carrot and cook for 2-3 minutes.
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Step 2Add cumin and coriander and cook, stirring, for a further minute.
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Step 3Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.
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Step 4Season with salt and pepper. Serve in bowls with a dollop of yoghurt.
- Vegan
- Vegetarian
Nutrition
-
1767 kj
Energy
-
14g
Fat Total
-
2g
Saturated Fat
-
16g
Fibre
-
26g
Protein
-
2082.48mg
Sodium
-
6g
Carbs (sugar)
-
41g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Taste.com.au
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