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Spiced lentil soup recipe

Spiced lentil soup recipe

96 ratings

Although they're an often overlooked pantry staple, we love lentils - they're so versatile and so tasty. Make this creamy soup, lightly spiced with cumin and coriander as a lunch or light dinner. Stir through a dollop of crème fraîche before serving and top with herby coriander leaves. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 401 calories / serving
  • Vegetarian

Ingredients

  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 160g dried split red lentils
  • 1 vegetable stock cube, made up to 1 litre
  • 400g plum tomatoes
  • 2 tsp tomato purée
  • crème fraiche, to serve
  • coriander leaves, to serve
If you don't have red lentils, you can try using green lentils instead

Each serving contains

  • Energy

    1695kj
    401kcal     20%

  • Fat

    9g 13%

  • Saturates

    2g 10%

  • Sugars

    13g 14%

  • Salt

    4.8g 80%

of the reference intake
Carbohydrate 60.8g Protein 23.4g Fibre 13.6g

Method

  1. Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan. Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender. Remove from the heat, blitz in a food processor and check seasoning. Serve with a dollop of crème fraîche and a handful of coriander leaves.

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