CURRIED LENTIL SOUP

Updated: May 27

This heart warming and nutritious soup is wonderful during the winter months. Low in fat and calories yet a good source of protein and fibre, this tasty soup keeps your energy levels up and stabilising blood sugar levels.



Serves 4


Ingredients:

2 onions, roughly chopped

5 garlic cloves , crushed

2 tbsp coconut oil

3 large carrots, peeled and roughly chopped

1 red chilli, seeds removed, roughly chopped

150g red lentils, washed and drained

1 tsp ground cumin

1 tsp ground turmeric

1¼ litre vegetable/chicken stock

Seasalt and pepper



Method:

  • Heat the coconut oil in a pan. Once melted, add the onion and garlic and soften for approximately 10 minutes (until cooked but not brown).

  • Add the carrots, chilli, cumin and turmeric to the pan and cook gently for a further 5 minutes.

  • Add the lentils, stock, and seasoning and simmer for 35-40 minutes.

  • Cool the soup slightly before blending in a liquidiser until smooth.

  • To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Pour into soup bowls, top with a spoonful of natural yoghurt and chopped coriander.

* Take special care when liquidising the soup if it is still hot.


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