Red Lentil & Leek Soup

Name: Red Lentil & Leek Soup
Cuisine: Asian, Indian
Ingredients: 100g split red lentils; 500ml vegetable stock; 100g chopped leeks; 100g tinned tomatoes, or fresh chopped; 1 small onion, diced; 1 green chilli, finely diced; 1 tsp grated ginger; 2 1/2 tsp sambar powder; 1/2 tsp kashmiri chilli powder; 1/2 tsp coriander powder; Juice of 1/2 lime; 2 tbsp sunflower oil; 3 dried whole chillis; 1 tsp black mustard seeds; 4-5 curry leaves

4 steps

Updated at: Thu, 17 Aug 2023 10:36:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories206.7 kcal (10%)

Total Fat8.4 g (12%)

Carbs27.5 g (11%)

Sugars4.1 g (5%)

Protein8.4 g (17%)

Sodium434.2 mg (22%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100gsplit red lentils

500mlvegetable stock

100gleeks

chopped

100gtinned tomatoes

1 tspgrated ginger

2 ½ tspsambar powder

½ tspkashmiri chilli powder

½ tspcoriander powder

0.5juice of lime

Sambar

2 Tbspsunflower oil

3dried whole chillis

1 tspblack mustard seeds

4curry leaves

Instructions

Step 1

1. Wash the lentils, then place in a pan with the stock and cook until tender-about 20 minutes.

Step 2

2. Add the leeks, tomatoes, onion, chilli, ginger and all the dried spices, and cook down fir a further 20 minutes (if you want a smooth soup, give it a whizz in a blender).

Step 3

3. In a separate small pan, heat the oil, add the dried whole chillis, mustard seeds and curry leaves. As soon as everything starts to sizzle and splutter, carefully pour the hot oil and spices mix into the soup and stir well.

Step 4

4. Add salt to taste, squeeze over the lime juice, then serve hot.