Find your recipes and restaurants here
 
 

Spiced vegetable soup with red lentils


Spiced vegetable soup with red lentils

Ingredients 19
Servings 4
Time 15 min

Ingredients

  • 200
    g
    broccoli
  • 45
    ml
    vegetable oil
  • 3
    red chillies - deseeded and finely chopped
  • 3
    cloves
    garlic - finely chopped
  • 5
    ml
    cumin seeds
  • 15
    ml
    garam masala
  • 3
    onions - peeled and chopped
  • 200
    g
    carrots- peeled and cubed
  • 100
    g
    leeks - washed and sliced
  • 200
    g
    celery - sliced
  • 100
    g
    red lentils - uncooked and rinsed
  • 2
    bay leaves
  • 1
    l
    water
  • 2
    KNORR Vegetable Stock Pot
  • 100
    g
    baby spinach leaves
  • salt - to taste
  • pepper - to taste
  • 1/2
    lemon - juiced
  • greek yoghurt - to serve
 

Method

35 min
 

First blanch the broccoli. Break the heads into florets and slice the stalks. Cook in boiling salted water for a few minutes, or until bright green and just tender. Plunge into cold water to ‘set’ the colour, then drain and set aside.


Heat the oil in a large pan. Add the red chillies and garlic, and cook gently for 1 minute.


Stir in the cumin seeds and garam masala, and cook for another minute.


Now add the onion, carrot, leek, celery, lentils and bay leaves to the pan. Pour in the water and add the two KNORR Vegetable Stock Pots.


Bring to a boil, turn down the heat and simmer, stirring occasionally, for about 20 minutes, or until the lentils are cooked.


Scoop one quarter of the cooked veggies and lentils out of the pot and set them aside in a bowl (you’ll return them to the pot once you’ve liquidised the soup).


Using a stick blender or food processor, whizz the remaining soup left in the pot until smooth. Now tip the cooked veggies and lentils you set aside back into the pot, along with the spinach leaves and the blanched broccoli.


Simmer for a few more minutes, or until the broccoli is tender and the spinach has wilted.


Season to taste with salt and black pepper.


Just before you serve the soup, add a squeeze of lemon juice for freshness. Serve piping hot with dollops of Greek yoghurt.

 

Read more on: vegetables  |  future 50 foods  |  soup  |  knorr
 

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.