Red Lentil and Chilli Soup

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red lentil & chilli soup PostThe perfect lunchtime dish, or starter to, this red lentil and chilli soup will certainly pack a punch.  Make sure to serve with crusty bread, and add swirl of yoghurt for sensitive taste buds. 

Serves 4

Cooking time: 30 minutes

What You’ll Need: 

  • 1 tsp Just Add garlic
  • 2 tsp Just Add chilli
  • 1 tsp cumin seeds
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 150 g red lentils
  • 1 x 400 g can chopped tomatoes
  • 850 ml vegetable stock
  • 1 x 225g can chickpeas, drained
  • Seasoning
  • 2 tbsp chopped coriander
  • Natural yoghurt to serve

What To Do: 

  • Heat the cumin seeds in a large pan for 2-3 minutes before adding the oil, onion, Just Add Garlic and Chilli and cooking for 4-5 minutes, until the onion starts to soften
  • Stir in the lentils, then pour in the tomatoes and stock and mix well.  Bring to the boil and then simmer for 12-15 minutes until the lentils have swollen
  • Remove from the heat and, using a hand blender, blend the soup until smooth
  • Replace onto the heat, stir in the chickpeas, seasoning and coriander and heat for 3-4 minutes
  • Serve with a swirl of yoghurt

 

Recipe from www.justaddofficial.co.uk 

If you happen to be in the West London area this evening make sure to visit Bush Hall Dining Rooms. 

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