Spiced Lentil Soup

Submitted by: Helen Rothwell
A warming soup, but not too filling to serve as a light lunch or starter.

Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: starter · lunch ·

Ingredients

1 tbsp Oil
1 Medium Onion, chopped
1 Large Garlic Clove, crushed
3 Celery Sticks, chopped
2 Carrots, peeled and chopped
2 tbsp Fresh Thyme, chopped
1 tsp Ground Cumin
1 tsp Cumin Seeds, toasted
6oz Dried Red Lentils, washed
2pts Vegetable Stock
1 Large Can Tomatoes
Parsley, chopped (garnish)
Soya Yoghurt (garnish)

Method

Cut all the vegetables into chunks of about 1/4" square (quite small).
Heat the oil in a large pan, and add the garlic and onion. Fry until caramelised.
Add the vegetables and sweat to release the flavour for about 20 minutes.
Add the stock, then the lentils.
Simmer for 30 minutes.
Serve with a dollop of soya yogurt and a sprinkling of chopped parsley.

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