Spicy Vegetable Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tablespoon olive oil1 yellow onion, diced2 garlic cloves, crushed20g fresh ginger, grated (thumb-sized)1/2 teaspoon turmeric1/4 teaspoon cumin2 teaspoons curry powder1/4 teaspoon ground cardamom1 teaspoon dried coriander leaves2 tablespoons tomato paste1 cup split red lentils1 cup diced carrot300g sweet potato, diced (about 1 cup)6 cups vegetable stock1 cup frozen peas, defrosted1 1/2 cups diced fresh tomatosalt and pepperfresh coriander leaves to garnish (optional)
1.In a large pot on high heat, add the oil and onion. Sauté for a minute or so until the onion is transparent.
2.Add the ginger and garlic and sauté until the garlic is lightly browned, making sure nothing sticks to the pot.
3.Add in the turmeric, cumin, curry powder, cardamom, coriander leaves and tomato paste. Stir for a minute or so until the spices become fragrant.
4.Add the lentils, carrot and sweet potato to the pot. Sauté for one minutes until they are coated by the spices.
5.Pour in the vegetable stock and stir around until combined. Make sure that there isn't anything sticking to the bottom of the pot.
6.Add in the peas and tomato and season with salt and pepper.
7.Stir and reduce heat to medium and allow to simmer for 20 minutes or so until it has reduced and the lentils and sweet potato are tender.
8.Serve hot with fresh coriander leaves to garnish. Enjoy!
Recipe from veggieful.com
Serving Size: makes 5 2 cup portions
2.Add the ginger and garlic and sauté until the garlic is lightly browned, making sure nothing sticks to the pot.
3.Add in the turmeric, cumin, curry powder, cardamom, coriander leaves and tomato paste. Stir for a minute or so until the spices become fragrant.
4.Add the lentils, carrot and sweet potato to the pot. Sauté for one minutes until they are coated by the spices.
5.Pour in the vegetable stock and stir around until combined. Make sure that there isn't anything sticking to the bottom of the pot.
6.Add in the peas and tomato and season with salt and pepper.
7.Stir and reduce heat to medium and allow to simmer for 20 minutes or so until it has reduced and the lentils and sweet potato are tender.
8.Serve hot with fresh coriander leaves to garnish. Enjoy!
Recipe from veggieful.com
Serving Size: makes 5 2 cup portions
Nutritional Info Amount Per Serving
- Calories: 226.2
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 581.0 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 11.3 g
- Protein: 11.3 g
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