Spiced Red Lentil Soup
I had this for dinner tonight, and it was amazing. Totally satisfied my omni housemates, and is perfect for a cold winter's night where all you've got to do is watch the synchronised swimming on the olympics coverage (or not).
Sorry, no pics. We gobbled it up before the thought of a camera crossed my mind!
Ingredients:
1 1/2 tablespoons vegan margarine
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon grated ginger
1 teaspoon chilli flakes
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 carrots, peeled and chopped
2 cups canned tomatoes, chopped
1 cup red lentils
3 cups vegetable stock
salt & freshly ground black pepper
Directions:
Melt butter in a saucepan and add onion, garlic, ginger and spices. Cook over a medium heat until the onion is soft.
Add carrots, tomatoes, lentils and stock. Slowly bring to a boil, then cover pan and gently simmer for about 40 minutes until the lentils are tender.
Season to taste.
Serves 4
So easy and yummy! I love thick, hearty soups, and this one definitely does the trick.
Sorry, no pics. We gobbled it up before the thought of a camera crossed my mind!
Ingredients:
1 1/2 tablespoons vegan margarine
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon grated ginger
1 teaspoon chilli flakes
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 carrots, peeled and chopped
2 cups canned tomatoes, chopped
1 cup red lentils
3 cups vegetable stock
salt & freshly ground black pepper
Directions:
Melt butter in a saucepan and add onion, garlic, ginger and spices. Cook over a medium heat until the onion is soft.
Add carrots, tomatoes, lentils and stock. Slowly bring to a boil, then cover pan and gently simmer for about 40 minutes until the lentils are tender.
Season to taste.
Serves 4
So easy and yummy! I love thick, hearty soups, and this one definitely does the trick.