Spicy Red Lentil Soup
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellQuick Make
Ingredients:
1 tbsp olive oil1 tsp Just Add garlic
2 tsp Just Add chilli
1 tsp cumin seeds
1 onion, peeled and chopped
150g red lentils
400g tin chopped tomatoes
850ml gluten-free vegetable stock
225g tin chickpeas, drained
2 tbsp coriander, chopped
natural yoghurt, to serve
method:
- Heat the cumin seeds in a large pan for two minutes before adding the oil, onion, garlic and chilli and cooking for four minutes, until the onion starts to soften.
- Stir in the lentils, then pour in the tomatoes and stock and mix well. Bring to the boil and then simmer for 12-15 minutes.
- Remove from the heat and, using a hand blender, blend the soup until smooth. Replace onto the heat, stir in the chickpeas, seasoning and coriander. Heat for four minutes. Serve with yoghurt.
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