Full of hearty vegetables, this speedy winter soup will warm you up from the inside out.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 long red chilli, seeds removed, finely chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils, rinsed, drained
- 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
- Low-fat natural yoghurt, to serve
Method
- 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.
- Step 2Add cumin and coriander and cook, stirring, for a further minute.
- Step 3Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.
- 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
0