Lentil Soup

Prep:15minCook:30min

This hearty soup is packed with flavour and great nutrition. It hardly needs more than a great bakery roll to complete it as a meal. Full credit here to Chef Chris who (among other things) created amazing soups in the cafe for us each day. This was a customer favourite that we’re glad to share with you to make in your own home. If you have digestive sensitivity opt for canned lentils in this recipe, drained and rinsed well they are gentler on your digestion.

Updated at: Thu, 17 Aug 2023 05:14:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories333.9 kcal (17%)

Total Fat7.5 g (11%)

Carbs50.5 g (19%)

Sugars6.2 g (7%)

Protein21 g (42%)

Sodium1047.9 mg (52%)

Fiber21.4 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tblsolive oil

3 tspcumin

1 ½ tspcurry powder

½ tspdried thyme

½ tspground ginger

¼ tspcoriander

⅛ tspcardamom

optional - we don’t use this spice often at all so if you don’t have it already you may want to omit

1 x 28 ozcan diced tomatoes

6 cupsvegetable stock

1 tsphot sauce

add to taste

2 cupsgreen lentils

or brown dry s, rinse them well with cold water

1 cupbaby spinach

Instructions

Step 1

Heat olive oil in a heavy bottom pot.

Step 2

Saute onions and carrots for 5 minutes, add garlic and cook for 1 minute more. Season with salt and pepper

Step 3

Add in spices and cook for 3-5 minutes until the spices begin to smell warm and aromatic.

Step 4

Add tomatoes, vegetable stock, hot sauce and lentils. Bring to a boil and then reduce to a simmer for 30 minutes or until lentils are tender.

Step 5

Taste for seasoning and add salt and pepper if needed. The amount of salt you’ll need really depends on if your stock is salted or unsalted. If you taste the soup and it’s flat or missing that ‘pop’ of flavour add some salt.

Step 6

Add some baby spinach into each serving and top with a squeeze of fresh lemon.