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Lola’s Spicy Lentil Soup

90 minutes


8 people

A delicious and easy to make soup. Perfect with Garlic Bread as a evening meal.

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Adjust Servings
Steve’s 6
400g green lentils
800g tin plum tomatoes
2 large white onions
3 garlic cloves
3 medium carrots
2 red peppers
3 celery sticks
50 ml vegetable oil
2 tsp curry powder
1 tsp tumeric powder
10 chicken bouillon cubes
3 liters water Salt and Black pepper.
Garlic Bread
1 ciabatta bread
100 g butter
6 cloves garlic.
Salt and pepper


Soak the lentils in cold water overnight
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Chop the onion, garlic cloves, carrots, red peppers and celery sticks
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Heat the oil in a wide saucepan. Add the copped vegetables. Stew for three minutes and add the curry po wder, tumeric, salt and pepper.
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Stew again for five minutes
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Liquidize the tinned tomatoes and add to the vegetable mixture.
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Boil the water and add to the stock cubes. Add to the pan of vegeatbles.
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Add the drained lentils.
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Bring to the boil, reduce heat and cook for 40 minutes.
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Liquidize two thirds of the soup, return to pan (with the un-liquidized soup) and cook for a further thirty minutes.
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Crush the 6 cloves of garlic with the 100 g butter.
Wrap in aluminum un foil and bake in oven at 400 F for fifteen minutes, the last five minutes with the foil open.
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