Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
8
- 500grams red lentils
- 2tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 celery sticks, chopped
- 400grams can tomatoes, drained
- 1 chilli, deseeded and chopped
- 1teaspoons paprika
- 1teaspoons harissa paste
- 1teaspoons ground cumin
- 1.20L vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 2tablespoons coriander, chopped (to garnish)
Nutrition per serving
1160kJ / 278Cal
1160 Kilojoules or 278 Calories
13% of daily energy intake*
Protein
16.8grams
Fat
6.1grams
Carbs
33.1grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place the lentils in a bowl of water. Heat the oil in a large saucepan and gently fry the onions, garlic and celery over a low heat until softened.
Step 2 of 3
Drain the lentils and add them to the vegetable pan with the tomatoes. Mix well. Add the chilli, if using, paprika, harissa paste, cumin and vegetable stock and season with salt and pepper. Cover the pan and simmer gently for about 40-50 minutes until the lentils are tender, adding a little more vegetable stock or water if the soup gets too thick.
Step 3 of 3
Serve the soup immediately in warmed individual bowls topped with a little chopped coriander.
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