Spiced Red Lentil Soup

    1 hour 5 min

    A winter-warming chunky soup with a cinnamon edge.

    Lanarkshire, Scotland, UK
    5 people made this

    Serves: 4 

    • 1 medium onion
    • 3 carrots
    • 3 medium potatoes
    • 1 red pepper
    • 1 tsp olive oil
    • 1 tsp paprika
    • 1 tsp tumeric
    • pinch cinnamon
    • 2 bay leaves
    • 125g red lentils
    • 400g tin chopped tomatoes
    • 750ml vegetable stock

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Chop vegetables (chunky or fine, depending on preference).
    2. Put the olive oil in a large pot and gently fry the spices in it, until they become aromatic.
    3. Add vegetables and lentils to pot and stir to cover with spices. Cook for about 5 minutes.
    4. Sieve tinned tomatoes and place into a measuring jug. Add enough vegetable stock to them to make 1.2 litres total.
    5. Add tomatoes/stock to pot, along with bay leaves. Bring to the boil and then simmer for about 40min or until lentils and potatoes are cooked. Add more stock or water if necessary.

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