Red lentil soup with chilli, garlic and rosemary
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Who knew a lentil soup could be so exciting? This thick, hearty number utilises fragrant herbs and spices to achieve its tastebud-tingling full flavour
Ingredients
Grapeseed oil
1 tbs
Garlic
1 clove(s), crushed
Fresh rosemary
5 g, (1 sprig)
Fresh red chilli
1 whole, long, thinly sliced
Celery
2 stick(s), thinly sliced
Dry lentils
1 cup(s), red variety, rinsed
Canned diced tomatoes
400 g
Salt reduced chicken stock
4 cup(s)
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Fresh basil
¼ cup(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Add garlic, rosemary, chilli and celery and cook, stirring, for 2 minutes or until fragrant.
2
Add lentils, tomatoes, stock and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until lentils are tender.
3
Add beans and cook for 2 minutes or until heated through. Remove and discard rosemary sprig. Serve soup topped with basil.
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