Spicy red lentil soup

    45 min

    A comforting red lentil soup spiced up with paprika, cumin and garlic. You can add extra vegetables, such as carrots or celery, if you like.

    4 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 1 tablespoon butter
    • 1 large onion, finely chopped
    • pinch of salt, or to taste
    • 2 cloves of garlic, crushed
    • 4 teaspoons ground paprika
    • 4 teaspoons ground cumin
    • 1L vegetable stock
    • 175g red lentils
    • 1 (70g) tin tomato puree double concentrate
    • dried chilli flakes (optional)

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Heat oil and butter in a saucepan over medium heat; stir in onion and cook until softened, about 3 to 4 minutes. Stir in salt, garlic, paprika and cumin.
    2. Add stock, lentils and tomato puree; bring to the boil and simmer for 30 to 40 minutes over low heat, or until lentils are tender.
    3. Blend in a food processor until smooth, or serve as is; season with dried chilli flakes, if desired.

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