Lentil and Vegetable Soup with Chilli Oil
This comforting soup is hearty and filled with all the vegetables you could want. It's perfect to warm up on a cold night, or for when you're feeling under the weather.
Ingredients
- 1 tbsp sunflower oil
- 1 onion peeled and roughly chopped
- 1 carrot peeled and roughly chopped
- 1 clove garlic peeled and crushed
- 1 celery stalk roughly chopped
- 1 tsp dried chilli flakes or to taste
- 1 tbsp medium curry powder
- 3 1/2 oz red lentils
- 14 oz can chopped tomatoes
- 10 floz chicken stock
- salt and freshly ground black pepper
- chilli oil and chopped fresh coriander to serve
Instructions
- Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for 10 minutes, until soft
- Stir in the chilli flakes, curry powder, lentils, tomatoes and chicken stock Season well, cover and simmer for about 20 minutes, or until the lentils are tender
- Allow to cool a little, then whizz in a blender until smooth. Reheat and serve with a drizzle of chilli oil and a little coriander in each bowl.
Calories: 187 kcal
Carbohydrates: 27 g
Protein: 10 g
Fat: 5g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 271 mg
Potassium: 629 mg
Fiber: 10 g
Sugar: 6 g
Vitamin A: 2844 IU
Vitamin C: 14 mg
Calcium: 69 mg
Iron: 4 mg