This soup is a really great winter warmer soup that will keep your belly happy on these cold wet days. It is a perfect one to have as a main course as it is quite a wholesome filling soup. Use some bread as a spoon and do some good dipping! This will freeze well so why not pop some into the freezer for another cold night. If you don't have green lentils, don't worry too much as any type of lentils will do here, or even a mixture of a few different types of lentils.
Why not let me know what your favourite soup is below! Comments and suggestions are always welcome!
Prep Time: 15 mins Cook Time: Serves: 6
250g green lentils or red lentils.
1 tbsp olive oil
1 carrot, peeled & diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 tsp ground cumin
1 level tsp cayenne pepper ( If you like mild spice, add in 1/2 tsp cayenne pepper )
1 level tsp paprika
1.5 L chicken stock
2 tins chopped tomatoes
salt & ground black pepper, to taste
some natural yoghurt for serving
6 spring onions, sliced diagonally, for serving
1. Place the lentils in a sieve, rinse under cold water and leave aside.
2. Heat some olive oil in a large saucepan over a medium heat. Add the carrot, celery, onion and garlic and cook for 4-5 minutes until the vegetables are softened.
3. Add the cumin, paprika and cayenne pepper and cook for 2-3 minutes.
4. Then in the stock, tinned tomatoes, potatoes and lentils. Bring to the boil and then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender and the lentils are cooked.
5. Taste and season with salt & pepper if required.
6. Spoon into bowls with a dollop of natural yoghurt and a sprinkling of spring onions on top and serve with some warm naan bread on the side.