Lentil Soup
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Cook time: 
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Serves: 6
 
Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic - crushed
  • 1 onion - finely chopped
  • 1 tsp ground turmeric
  • 2 tsp cumin seeds - crushed in mortar and pestle
  • 1 red chilli - seeds removed and finely chopped
  • 3 large potatoes (approx.. 800g / 1.7 pounds - peeled and chopped into approx. 2cm cubes (½ inch)
  • 2 large ripe tomatoes diced (or a punnet of cherry tomatoes cut into 4)
  • 1 cup green lentils
  • 1.25 litres vegan chicken stock (5 cups)
  • 1 tsp sea salt
  • ½ tsp pepper
  • 1 cup coriander (cilantro)
  • 1 lime – juiced
Instructions
  1. Heat olive oil in a large pot (heavy based if possible) on medium heat. When oil is hot, add spices and cook for a couple of minutes until the spices become fragrant. This step is very important in getting great flavour into the soup.
  2. Add onion, garlic and chilli and cook until soft and onion is translucent
  3. Add potatoes and stir through until coated with spices. Cook for 1 minute.
  4. Add lentils, tomatoes, salt & pepper and then stock. Bring to a boil and then reduce heat to simmer. Cover with lid slightly askew so some steam can escape.
  5. Cook for about 30 minutes. Once the potatoes are tender, remove from heat. Taste and add more salt if required. Stir through chopped coriander and serve with a squeeze of lime (or lemon) juice.
Recipe by my vegan plate at https://www.myveganplate.com/lentil-soup/