Spicy Veggie & Lentil Soup - Gluten Free Recipe
This healthy soup is full of healing spices that will leave you feeling full and nourishes. Packed full of veg this recipe gives you 8 of your 5 a day in one serving.
- Recipe makes: 3 servings
- Prep time:
- Cook time: 30 mins
- Calories: 392
- 180g curly kale
- 1 medium onion
- 2 medium carrots
- 4 garlic cloves
- 1 juiced lemon
- 1½ tbsp olive oil
- 2 tsp ground cumin
- 1 tsp curry powder
- ½ tsp dried thyme
- 800g tinned chopped tomatoes
- 2 made up vegetable stock cubes
- 264g tinned green or brown lentils
- 240g tinned chick peas
- 1 pinch dried chilli flakes
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- Remove ribs from kale and chop. Peel onions and carrots and chop. Mince garlic cloves. Juice lemon. Set all aside.
- Warm olive oil in a large pot over medium heat. Add onions and carrots and cook, stirring often until onions have softened and translucent (about 5 minutes). Add garlic, cumin, curry powder, and thyme. Cook until fragrant while stirring constantly (about 30 seconds). Add tomatoes and cook for another 2-3 minutes, stirring often to enhance flavor.
- Add vegetable stock, lentils, chick peas, salt, chilli flakes and black pepper. Raise heat to medium-high and bring mixture to boil. Partially cover pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils and chick peas are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. (Protect your hand from steam.) Puree the soup until smooth. Pour the pureed soup back into the pot and add the chopped kale. Cook for 5 more minutes or until the kale has softened to your liking.
- Remove the pot from the heat and stir in the lemon juice. Taste and season with more salt and pepper until the flavors really sing. Serve immediately and enjoy!
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