Spiced red lentil soup

A filling and tasty soup perfect for lunch

One of the things that I love about lentil soup is that it’s filling and dense enough that you don’t feel the need to eat bread with it! I tend to use my healthy extra b option for breakfast and therefore can’t use it again at lunchtime. This is a really lovely stand-alone soup, full of speedy vegetables and very filling.

 

My Recipe

Serves: 4
Syns: none
Healthy Extra: none

Ingredients

  • 1 onion, chopped
  • 3 celery sticks, roughly chopped
  • 3 carrots, washed and topped and tailed and roughly chopped (I don't bother peeling them!)
  • 1 leek, trimmed and roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 150g red lentils, rinsed
  • 1/2 tbsp smoked paprika
  • 2 tbsp lemon juice
  • salt and pepper
  • frylight

Method

  1. spray a large pan with Frylight and gently fry the onions, garlic and chilli for a couple of minutes.
  2. Add in the celery and leek and fry for 2 more minutes.
  3. Stir in the paprika, and then add the vegetable stock, carrots and tomato puree. Stir well and bring to a simmer
  4. Add the lentils, cover and simmer for 30 minutes.
  5. Whizz up with a hand blender, season to taste, add the lemon juice and serve.

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