If I’m going to make soup I like to be quick and full of protein. This ticks both boxes for me. I double up this recipe so I can keep dipping into it through the week or pop some into the freezer for a rainy day!
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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp coconut oil or butter
- 1 red onion finely diced
- 2 cloves garlic crushed
- 100 g red lentils
- 300 mls chicken or vegetable stock
- 1 x 400g can chopped tomatoes
- natural yoghurt and fresh coriander to serve
Ingredients
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Instructions
- In a large pan, dry fry the cumin and coriander for 30 seconds, then add the coconut oil or butter.
- Add the diced onion and a pinch of salt and sauté for 5 minutes.
- Throw in the garlic for 1 minute then add the lentils, stock and tomatoes.
- Bring to a simmer and cook for about 20 minutes.
- Season with salt and pepper at the end and serve with a dollop of yoghurt and fresh coriander.
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This is the tastiest soup I’ve had in a long while and so quick to make. Kids love it as well!!
Mmm yeah thanks for reminding me. I’m going to make this one this week too!