Slurp your way into winter with this easy Spicy lentil soup.
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 500g sebago potatoes, peeled, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, trimmed, chopped
- 2 medium tomatoes, chopped
- 1 tablespoon madras curry paste
- 1 litre Massel chicken stock
- 1/2 cup red lentils, rinsed
- Coriander leaves, to serve
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot, celery, tomato and potato. Add curry paste. Cook, stirring, for 5 minutes.
- Step 2Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes. Add lentils and then simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
- Step 3Blend, in batches, until smooth. Serve topped with coriander.
- Vegetarian
Nutrition
1108 kj
Energy
8g
Fat Total
1g
Saturated Fat
9g
Fibre
12g
Protein
1267.01mg
Sodium
8g
Carbs (sugar)
32g
Carbs (total)
Notes
You could replace chicken stock with beef, vegetable or salt-reduced stock.
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas