Follow these steps for perfect results
low-fat cooking spray
onion
peeled and chopped
celery
finely chopped
garlic cloves
peeled and crushed
chili powder
dried split red lentils
vegetable stock cube
hot water
tomato paste
canned tomatoes
fresh rosemary
chopped to garnish
Heat a large saucepan and spray with low-fat cooking spray.
Add the chopped onion and celery to the saucepan.
Cook, stirring, for 5 minutes until softened.
Add the crushed garlic and chili powder.
Cook for another 5 minutes until the vegetables are tender and starting to brown.
Add the dried split red lentils, vegetable stock, rosemary sprigs, canned tomatoes, and tomato paste to the saucepan.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are soft.
Remove the rosemary sprigs.
Blend the soup using a hand blender or liquidizer until smooth.
Season the soup with salt and pepper to taste.
Serve hot, garnished with a sprinkling of chopped rosemary.
Expert advice for the best results
Adjust the amount of chili powder to suit your spice preference.
For a richer flavor, use homemade vegetable stock.
Add a squeeze of lemon juice before serving for extra tang.
Everything you need to know before you start
10 mins
Yes, can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh rosemary and a swirl of yogurt (optional).
Serve with crusty bread
Serve with a dollop of plain yogurt
Serve with a side salad
Complements the spiciness.
Discover the story behind this recipe
Lentil soups are a staple in many Middle Eastern and Mediterranean cuisines.
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