Spicy lentil soup

Posted by adm On August - 22 - 2011

How to cook Spicy lentil soup


  • 1 tablespoon olive oil
  • 1 large brown onion, sliced
  • 2 garlic cloves, humiliated
  • 500g sebago potatoes, raw, sliced
  • 2 medium carrots, raw, sliced
  • 2 celery stalks, cut, sliced
  • 2 medium tomatoes, sliced
  • 1 tablespoon madras curry spread
  • 1 litre chicken strain
  • 1/2 cup red lentils, rinsed
  • Coriander leaves, to service

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing pumpkin with carrot, celery and tomato. Add curry spread. Fix, stirring, for 1 minute or until fragrant.

  • Follow tone 2, adding lentils aft 5 minutes of preparation.

  • Commingle, in batches, until still. Serve topped with coriander.

  • You could replace chicken stock with boeuf, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure skim, sour emollient, croutons or cooked chopped bacon.

    Serve soup with crusty cabbage, bread rolls or pappadums.

    To blend soup, use a stick liquidiser, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high warmth. Continue recipe, adding extra stock if necessity.

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