Cumin Spiced Lentil and Vegetable Soup

    Cumin Spiced Lentil and Vegetable Soup

    22saves
    55min


    7 people made this

    About this recipe: This vegetarian-friendly soup is hearty and delicious. Red lentils are simmered with potatoes, celery and sweet potatoes in a cumin-spiced soup base. If you like your soup spicier, add a few chillie

    Ingredients
    Serves: 6 

    • 2 litres vegetable/chicken stock (or water)
    • 190g dried red lentils, rinsed
    • 350g chopped onions
    • 200g peeled potatoes, chopped
    • 120g celery and leafy tops, chopped
    • 200g sweet potato, chopped
    • 8 cloves garlic, peeled and flattened with a knife blade
    • 4 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1/2 teaspoon turmeric
    • 5 tablespoons chopped fresh coriander
    • 3 tablespoons fresh lemon juice

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In a large pan, add olive oil and warm over low until hot but not smoking. Add in the spices and cook off until aromatic. Stir constantly for 1-2 minutes (be careful not to scorch the spices).
    2. Add the onions and garlic. Toss until well coated in the oil.
    3. When onion is translucent, add other vegetables and stir to coat in oil.
    4. Saute for 2 minutes, then add stock. Bring to a simmering point.
    5. Add red lentils and stir.
    6. Simmer covered, for 30 minutes or until vegetables and lentils are tender.
    7. Stir occasionally to prevent the soup sticking to the bottom of the pan.
    8. You can puree the soup in batches in a liquidiser or use an hand blender. Blend to desired texture.
    9. Add in lemon juice and coriander, stir to combine. Season if necessary with salt and pepper.

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    Reviews (1)

    0

    gorgeous, I just added courgette as I have one spare.. my partner loved it we diced and baked some left over bread for a topping a swirl of yogurt and some fresh coriander . - 01 May 2013

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