Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic
- 2teaspoons ground cumin
- 2 large carrots, coarsely chopped
- 2L salt-reduced chicken stock
- 2tablespoons tomato paste
- 1 1/2 cups red lentils
- 1/2 cup Greek-style natural yoghurt
- 1/3 bunch continental parsley, leaves picked
- 2tablespoons chilli oil
- 1 Turkish pide, torn
- 1 lemon, cut into wedges
Nutrition per serving
3300kJ / 788Cal
3300 Kilojoules or 788 Calories
38% of daily energy intake*
Protein
32.2grams
Fat
28.2grams
Carbs
91.2grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This rich red lentil soup is simple, filling and satisfying, making it an easy option for lunch or dinner.
Method
Step 1 of 4
Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 2 minutes or until softened. Add cumin and cook, stirring, for 30 seconds or until fragrant.
Step 2 of 4
Add carrots and cook, stirring, for 3 minutes or until well combined. Add stock and tomato paste and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until the carrot is tender.
Step 3 of 4
Add lentils and simmer, stirring occasionally, for 8 minutes or until lentils are tender. Remove from heat. Using a stick blender, blitz lentil mixture until smooth. Season.
Step 4 of 4
Ladle soup into serving bowls. Top with yoghurt, parsley and chilli. Drizzle with chilli oil. Serve with Turkish bread and lemon wedges.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.