Spiced red lentil and tomato soup
A thick, warming lentil soup scented with cumin, turmeric and ginger, ready in half an hour.
- Time35 min
- LevelEasy
- Costabout £0.55 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 5 minutes until soft.
5 min - 2
Add the garlic, ginger, cumin, turmeric and chilli flakes. Stir for 1 minute until fragrant.
- 3
Rinse the lentils under cold water and tip them in with the tomatoes and water.
- 4
Bring to the boil, then simmer for 20 minutes until the lentils have fallen apart.
20 min - 5
Blend half the soup with a stick blender for a creamy but chunky texture.
- 6
Stir in the lemon juice and black pepper. Serve topped with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.