A delicious and hearty lentil soup that is sure to bring some warmth to your lunchtimes. I like to warm my in the morning and keep it cosy in a thermos until lunchtime, but if you prefer or if you able to, you can warm just before eating. Super tasty with pita bread to dunk and a few veggie crudités for some crunch!
Lentil soupPrint This
- 175g red lentils, rinsed
- 1 tsp of oil
- 2 carrots, peeled sliced and halved or quartered
- 2 celery sticks, finely chopped
- 1 can of tinned tomatoes
- 1 white onion, diced
- 2 garlic cloves, crushed
- 1/2 tsp of salt
- Pinch of pepper
- 850ml vegetable broth
- 1 tsp of paprika
- 1/2 tsp of ground cumin
- 1 tsp of curry powder
- pittas, to serve
In a saucepan over a medium heat, add a teaspoon of oil and sauté the onion and garlic for a few minutes until it starts to brown.
Add the salt, pepper, paprika, ground cumin and curry powder and ensure the garlic and onion are coated evenly.
Next add the carrots, celery, tinned tomatoes, lentils and vegetable broth.
Give everything a stir and leave to simmer on a medium heat for 30 minutes stirring occasionally.
Reheat a portion each morning storing it in a flask to keep it warm until lunchtime.
Enjoy with pitta and some veggie crudités, if you like.