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Lentil and Coriander Soup

Lentil and Coriander Soup

I love, love, love this soup, it’s a hug in a bowl. It cheers me up when I’m feeling down and always soothes when I’m feeling poorly. I urge you all to try it and let me know how it makes you feel.

Love and hugs x

 

Lentil and Coriander Soup

 

Ingredients

  • Olive oil
  • 1 onion, finely chopped
  • 1 teasp ground coriander
  • 1 teasp ground turmeric
  • 1 teasp ground cumin
  • 350g red lentils, rinsed
  • 1.2 litres good quality vegetable stock
  • 1 x 400g tin chopped tomatoes
  • 35g fresh coriander, leaves and stalks roughly chopped
  • Sea salt and freshly ground black pepper

To finish

  • Olive oil
  • 1 fresh green chilli, deseeded and sliced
  • fresh coriander leaves

 

Heat a good drizzle of oil in a large saucepan, over a medium heat. Add the onion, then cover and cook gently for 5 minutes, without browning. Add the dried spices, then cook, stirring frequently for around 5 minutes.

Add the lentils and stock, then cover and bring to the boil. Simmer gently for 20 minutes, until the lentils are tender.

Add the tomatoes, then simmer for a further 10 minutes. Add the roughly chopped coriander and blend until smooth. Season to taste.

To finish: heat a drizzle of olive oil in a small pan and fry the chilli for 2-3 minutes.

Divide the soup between the bowls and serve garnished with the chilli and some coriander leaves.

Suitable for freezing.

 

Serves 6

 



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