This is one our favourite winter dishes, or for anytime of year for that matter. You can make a big batch and get many lunches and dinners from it.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
- 1.5-2 cup red lentils – we make it with 2 because I like it more “lentily”.
- Bunch of coriander (if you hate coriander you could probably use parsley and from memory, the original recipe called for parsley here).
- 1 tsp turmeric
- 1.5 tsp ground cumin
- 1 brown onion
- 1 clove crushed garlic
- 8 cups of Vegetable stock
- 1 tbsp Olive oil
- Juice of half a lemon.
- Chop onion and cook in olive oil in a large pot until soft
- Add chopped garlic, turmeric and cumin and stir through for a minute or two
- Rinse lentils and add to the onion and garlic and stir through
- Add stock and leave soup to simmer for about 30 minutes until the lentils are cooked (soft)
- Add coriander (we usually add a lot, but add as much as you like) and the lemon juice
- Allow that to simmer through for another 5 minutes
Serve on its own or with some crusty bread. Left overs are great for a quick lunch or dinner.
The following approximation is based on 2 cups of lentils.
Amount per serving:
|Calories / Kilojoules||327 / 1368|
|Total Fat||9 g|
|Total Carbohydrate||48 g|
|Dietary Fibre||12 g|