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Spiced Red Lentil Soup

Spiced Red Lentil Soup
Spiced Red Lentil Soup
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This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup.
Servings
4 People
Servings
4 People
Spiced Red Lentil Soup
Spiced Red Lentil Soup
Print Recipe
This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup. This is a delicious soup.
Servings
4 People
Servings
4 People
Ingredients
  • 50 ml olive oil
  • 8 spring onions finely chopped
  • 1 carrot peeled and finely diced
  • 1 red chilli seeded and finely chopped
  • 1 tbsp tandoori paste
  • 0.5 tbsp tomato paste
  • 150 g dried red lentils
  • 600 ml vegetable stock
  • 250 ml coconut milk
  • 1 lemon juice of
  • 2 spring onions sliced
  • 0.5 bunch coriander roughly chopped
  • 1 handful baby spinach leaves
  • 2 tbsp natural yoghurt
Servings: People
Instructions
  1. Heat the oil in a heavy-based saucepan over a medium heat. Add the spring onions, carrot and chilli and cook for 2 to 3 minutes.
  2. Add the tandoori and tomato paste and continue to cook for a further 1 minute. Add the lentils, stock and coconut milk and simmer for about 45 minutes, stirring occasionally. After this time the lentils should have expanded and the soup will have thickened.
  3. Add the juice from the lemon and season with salt and pepper then add the sliced green spring onions, chopped coriander and baby spinach leaves and cook for another 2 minutes.
  4. Ladle into bowls and spoon a small amount of natural yoghurt in the centre of the soup to serve.
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