Spicy red lentil and vegetable soup
Super easy and super nourishing soup. This is an ‘anything goes’ recipe. Use whatever vegetables you have available.
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method Steps:
- Place all ingredients in a large pot and bring to the boil.
- Reduce heat to a simmer and cook until the vegetables are soft, for approximately 30 minutes.
- Remove from heat and blend until smooth, or alternatively mash or serve lumpy.
Tips:
- This recipe is very versatile, almost any vegetables will work. Use what you have available or make up your own combination.
- Here are a few suggestions: pumpkin, potato, celery, fennel, leek.
- Split red lentils can be cooked from dry. Other larger whole lentils will work in this recipe but will need soaking overnight before cooking.
- 1onion, chopped
- 1carrot, chopped
- 3 clovesgarlic, chrushed
- 1 1/2 cupskumara, chopped
- 1stock cube
- 2 tspcumin, ground
- 2 tspcoriander, ground
- 2 tsppaprika, ground
- 1/2 cupsplit red lentils
- 6 cupswater
Per serve
- Energy475kJ
- Total Fat0.5g
- Saturated Fat0.1g
- Total Carbohydrate19.1g
- Sugars5.9g
- Dietary Fibre4.4g
- Protein5.6g
- Sodium138mg
Method Steps:
- Place all ingredients in a large pot and bring to the boil.
- Reduce heat to a simmer and cook until the vegetables are soft, for approximately 30 minutes.
- Remove from heat and blend until smooth, or alternatively mash or serve lumpy.
Tips:
- This recipe is very versatile, almost any vegetables will work. Use what you have available or make up your own combination.
- Here are a few suggestions: pumpkin, potato, celery, fennel, leek.
- Split red lentils can be cooked from dry. Other larger whole lentils will work in this recipe but will need soaking overnight before cooking.
Ingredients
- 1onion, chopped
- 1carrot, chopped
- 3 clovesgarlic, chrushed
- 1 1/2 cupskumara, chopped
- 1stock cube
- 2 tspcumin, ground
- 2 tspcoriander, ground
- 2 tsppaprika, ground
- 1/2 cupsplit red lentils
- 6 cupswater
Ingredients
- 1onion, chopped
- 1carrot, chopped
- 3 clovesgarlic, chrushed
- 1 1/2 cupskumara, chopped
- 1stock cube
- 2 tspcumin, ground
- 2 tspcoriander, ground
- 2 tsppaprika, ground
- 1/2 cupsplit red lentils
- 6 cupswater
Nutrition Facts
Per serve
- Energy475kJ
- Total Fat0.5g
- Saturated Fat0.1g
- Total Carbohydrate19.1g
- Sugars5.9g
- Dietary Fibre4.4g
- Protein5.6g
- Sodium138mg
Method Steps:
- Place all ingredients in a large pot and bring to the boil.
- Reduce heat to a simmer and cook until the vegetables are soft, for approximately 30 minutes.
- Remove from heat and blend until smooth, or alternatively mash or serve lumpy.
Tips:
- This recipe is very versatile, almost any vegetables will work. Use what you have available or make up your own combination.
- Here are a few suggestions: pumpkin, potato, celery, fennel, leek.
- Split red lentils can be cooked from dry. Other larger whole lentils will work in this recipe but will need soaking overnight before cooking.
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