Red lentil soup
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Lentils can be termed the “faster bean” because they cook just like rice. Keep some dried ones in your cupboard for a quick meal like this easy-to-make soup.
Ingredients
Olive Oil
1 tablespoon(s)
Ground Cumin
1½ teaspoon(s), level
Coriander, Dried
½ teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Red pepper
1 medium, chopped
Carrots, raw
2 medium, chopped
Vegetable stock cube
1½ cube(s), vegetable, make up to 850ml with hot water
Split Red Lentils, dry
225 g
Salt
⅛ teaspoon(s), or to taste
Fat Free Natural Yogurt
60 g
Coriander, fresh
3 tablespoon(s), chopped
Instructions
1
In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add pepper and carrots. Cook until just tender, 5 minutes.
2
Add stock, lentils and salt. Bring to a boil. Simmer until lentils are tender about 20 minutes. Purée in batches in blender.
3
Serve with dollop of yogurt and coriander.
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