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Winter Vegetable And Red Lentil Soup Recipe

Written on Tuesday, February 7, 2017 | 4:00:00 PM



Serves : 2-3 servings 
Preparation time : 10 minutes
Cook : 25 minutes

Ingredients : 
- 1 onion, ends trimmed
- 1 sweet potato, peeled, ends trimmed and halved widthways
- 1 carrot, peeled, ends trimmed and halved widthways
- 1 parsnip, peeled, ends trimmed and halved widthways
- 1 tablespoon sunflower oil
- 1 red chilli, deseeded and chopped
- 1 tablespoon ground cumin
- 50 g (2 oz) red lentils, rinsed in cold water and drained
- 750 ml (1¼ pints) hot gluten-free vegetable stock
- salt and freshly ground black pepper

To serve
- Greek yogurt
- chopped fresh coriander

Preparation Method :
1) Using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize all the vegetables, keeping the onion separate.

2) Heat the oil in a saucepan, add the spiralized onion and cook over a low heat for 3–4 minutes, until softened. Stir in the chilli and cumin and cook for 1 minute, then stir in the lentils.

3) Add the stock and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the lentils are tender. Add all the remaining spiralized vegetables and simmer for a further 4–5 minutes or until the soup has thickened and the vegetables are tender. Season to taste.

4) Ladle the soup into bowls and serve with a dollop of yogurt and the coriander.

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