It’s vegetarian and vegan friendly too so good if you are practising Meat Free Monday.
It relies on things you would mostly find in the stock cupboard too - so can be made at the last minute at very little cost, win, win.
The gentle spicing makes this almost a liquid curry soup and it’s great for warming you right through.
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| Curried Lentil Soup |
The below serves four.
Here's how:
200g red split lentils
1 onion
2cm piece of ginger, peeled
1 large garlic clove
2 carrots
1.5 pints vegetable stock
1 drizzle olive oil or a Fry Light Spray
1 tsp medium curry powder
1/2 tsp cinnamon
1 tsp turmeric
1 tsp garam masala
Firstly drizzle the oil into a saucepan and place on a low heat.
Peel and roughly chop the onion and place in the pan.
Peel and mince or roughly chop the garlic and do the same with the ginger add to the pan.
Now allow these to soften a little before going in with the curry powder, cinnamon, turmeric and garam masala.
While these soften a little, rinse the lentils through with a sieve until the waters run clear.
Now place these into the pan and use a wooden spoon or spatula to move around a little and get a good coating of the spiced garlic, onion and ginger base.
Now pour over the soup and allow to slowly simmer for around 25 minutes or until the lentils are cooked through.
Remove from the heat and once cooled a little, blitz. I use a Nutribullet so I allow the soup to cool right down.
Once blended return to the pan and bring back to the heat and once warmed through dish up. Enjoy with crusty bread or naan.
Here are a few other vegetarian friendly soup recipes you might like:
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