Ingredients
- 1 onion, chopped
- 2 leeks, sliced
- 4 carrots, chopped
- 2 tsp chopped garlic
- 2 tsp crushed ginger
- 1 tsp dried thyme
- 2 tsp curry powder
- 2 tsp ground cumin
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1–liter vegetable stock
- 2 cups of water
- 1 can chopped tomatoes
- 1 cup lentils, rinsed
- 1 cup dry soup mix, rinsed
- 2 tbsp lemon juice
- 2 tbsp olive oil
- salt & pepper to taste
Instructions
Using the olive oil, sauté the onion, carrots, and leeks inside a big pot.
After 5 minutes, add the garlic, ginger, and all dry spices except for the chili flakes. Stir for 30 seconds.
Add the canned tomatoes and stir through.
Add the chili flakes and cook for another 5 minutes.
Add the lentils and soup mix. Then pour the veggie stock over it. Add a cup of water too.
Simmer for 45 minutes, stirring every now and then.
Use a stick blender to partially blend some of the soup. Or remove 3 cups of soup from the pot and blend in a standing blender, then add it back to the pot. This thickens the soup very well.
Add the other cup of water if too thick for your liking and simmer for another 15 minutes.
Season with salt and pepper as needed, stir the lemon juice through and allow to cool slightly before serving.
Notes
Last night I made a belly-warming, health-boosting lentil soup that is just perfect for any chilly winter’s evening.
It’s got a little bite to it to add some extra warmth.
Nutrition
- Serving Size: 1
- Calories: 107
- Sugar: 4
- Sodium: 520
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 4
- Cholesterol: 2
Keywords: #souprecipe #soupaddict #lentilsoup #lentils #spicylentils #spicyfoodlover
