Of all the spicy lentil soup recipes, this is my favourite.
Low GI, 288 cals. Freezes well. Easy.
250g Red Lentils
1tbs Oil, vegetable
1 Onion, large, finely chopped
1 Garlic clove, finely chopped
1 Celery stick, finely chopped
200g Can chopped tomatoes
0.5 Green chilli, deseeded, finely chopped (optional)
0.5tsp Harissa paste
0.5tsp Cumin, freshly ground
800ml Vegetable stock
Herbs to garnish – parsley or coriander are best.
- Place lentils in a bowl of warm water, while you gently fry the onion, garlic and celery in the oil, until softened.
- Drain the lentils, add to pan with the tomatoes, chilli, paprika, harissa, cumin and stock.
- Cover the pan and simmer until lentils are soft (around 30-40 mins), adding more stock or water is it gets too thick. Check seasoning.
- Serve topped with a few chopped herbs.
Tip ~ also nice garnished with charred chorizo.
Soup and lentils are both great diet foods as they are filling. The chilli boosts the metabolism too!