Red Lentil Soup

READY IN: 45mins
Recipe by westivan

Easy, nutritious, and tasty! What more can you ask for? - I usually use frozen chopped spinach (about half to one packet) and add it about 5 minutes before taking off the heat. - Adjust chili flakes to taste - I use about half. - Dried mint works (use about 1 tbl) but isn't as nice. - If you don't have lemons, a squeeze of lemon juice (even out of a bottle) works well too for that added zing. Keeps in the fridge or can be frozen - either lets the flavours develop and make it even tastier. If freezing, you may wish to omit the spinach and mint and add when reheating/serving. ** Note Aus measurements 1 cup = 250 mL, 1 tbl = 40 mL From "The Don't Go Hungry Diet" by Dr Amanda Sainsbury-Salis

Top Review by Rhiannon and Matt

You said it, westivan :). I made it without celery (just added another small carrot) & used 2tblsp (30ml) of olive oil, fresh chili & 1 cup of little blocks of frozen spinach. The carrot really absorbs the beautiful flavours of cumin & mint. Thanks for sharing, my fellow Melbournian. :)

Ingredients Nutrition

Directions

  1. In a large saucepan, heat oil over medium heat. Cook onion and garlic until soft, then add carrot and celery and cook until lightly browned, stirring occasionally.
  2. Add spices and chili and cook, stirring, until fragrant. Add tomato paste and lentils, mix well, and cook, stirring, about 5 minutes.
  3. Add water and bring to the boil. Reduce heat and simmer, uncovered, for about 20 minutes or until lentils are soft.
  4. Remove from heat. Add spinach and mint. Season with salt and pepper to taste. Serve with lemon wedges if desired, crusty bread and salad.

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