Hearty Red Lentil Soup

Ingredients

• 250 g red lentils · 250 g · 880 kcal
• 1 onion · 110 g · 44 kcal
• chopped
• 2 carrots · 122 g · 50 kcal
• diced
• 2 celery stalks · 80 g · 13 kcal
• sliced
• 2 garlic cloves · 8 g · 12 kcal
• crushed
• 400 g chopped tomatoes · 400 g · 72 kcal
• 1 litre vegetable stock · 1 g · 0 kcal
• 1 tbsp olive oil · 14 g · 119 kcal
• 1 tsp ground cumin · 2 g · 8 kcal
• 1/2 tsp ground turmeric · 1 g · 3 kcal
• salt and black pepper

Method

1. Rinse the lentils well under cold water until the water runs clear.
2. Heat the oil in a large pot and soften the onion, carrot and celery for 5-6 minutes. Add the garlic, cumin and turmeric and cook for 1 minute.
3. Add the lentils, chopped tomatoes and stock. Bring to the boil, then simmer for 25 minutes until the lentils are completely soft.
4. Blend half the soup with a stick blender for a creamy texture, leaving some chunks for body — or blend it all for a smooth soup.
5. Season well and serve with a swirl of yogurt or a squeeze of lemon and crusty bread.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).