Red lentil soup with chilli, garlic and rosemary
1 clove(s), crushed
5 g, (1 sprig)
fresh red chilli
1 whole, long, thinly sliced
2 individual, thinly sliced
1 cup(s), red variety, rinsed
canned diced tomatoes
salt reduced chicken stock
canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
- Heat oil in a large saucepan over medium heat. Add garlic, rosemary, chilli and celery and cook, stirring, for 2 minutes or until fragrant.
- 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.
- Add beans and cook for 2 minutes or until heated through. Remove and discard rosemary sprig. Serve soup topped with basil.