Red Lentil Spicy Soup




This is a filling, hearty soup that will keep your hunger pangs at bay. Filled with fibre and flavour! The tomato juice is a great source of vitamins as are the onions and garlic when cooked with the olive oil.

1 tablespoon olive oil

2 onions, finely chopped

2 celery Sticks, finely chopped

2 carrots, peeled and finely chopped

2 garlic cloves, peeled and crushed

2 teaspoon curry powder

150g red lentils,

1 ½ litres low salt vegetable stock,

120ml tomato juice,

Black pepper, freshly ground

Pinch LoSalt

· Heat the oil in a large pan over a medium heat, then add the onions, celery, and carrots. Cook, stirring, for 5 minutes, or until the onions are soft.

· Add the garlic and curry powder and cook, stirring, for a further 1 minute, then add the lentils, stock, and tomato juice.

· Bring to the boil, then lower the heat, cover, and simmer for 25 minutes, or until the vegetables are tender.

· You can either whiz this up with a hand blender or liquidizer or just leave it slightly lumpy – your choice!

· Season with freshly ground black pepper and a pinch of LoSalt, and serve hot.

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