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
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
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Method Prep:20min › Cook:35min › Ready in:55min
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).
Add the onions and garlic. Toss until well coated in the oil.
When onion is translucent, add other vegetables and stir to coat in oil.
Saute for 2 minutes, then add stock. Bring to a simmering point.
Add red lentils and stir.
Simmer covered, for 30 minutes or until vegetables and lentils are tender.
Stir occasionally to prevent the soup sticking to the bottom of the pan.
You can puree the soup in batches in a liquidiser or use an hand blender. Blend to desired texture.
Add in lemon juice and coriander, stir to combine. Season if necessary with salt and pepper.