Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 carrots, thinly sliced
- 2 celery stalks, trimmed, thinly sliced
- 2 cloves garlic, crushed
- 1 1/2tablespoons Moroccan seasoning
- 1/4teaspoons chilli flakes
- 1 cup dried red split lentils, rinsed
- 1L vegetable stock
- 400grams no-added salt diced tomatoes
- 1/4 cup Greek-style yoghurt
- 1/4 bunch coriander, leaves picked
Nutrition per serving
1240kJ / 298Cal
1240 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
17.3grams
Fat
7.6grams
Carbs
33.5grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This delicious and warming soup is packed with flavour. It’s budget friendly and you can have it on the table in 30 minutes.
Method
Step 1 of 4
Heat oil in a large saucepan over low heat. Add onion, carrot and celery, then cook for 4 minutes, stirring, or until softened. Add garlic, seasoning and chilli flakes, then cook for a further 1 minute or until fragrant.
Step 2 of 4
Add lentils, stir to coat, then cook for 1 minute.
Step 3 of 4
Add stock and tomatoes. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 15 minutes or until soup has thickened and lentils are tender.
Step 4 of 4
Using a stick blender, blitz soup until smooth. Ladle soup into bowls. Serve topped with yoghurt and coriander. Serve seasoned with pepper.
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