Subscribe to our newsletter - info@neatandchaos.com

Lola’s Spicy Lentil Soup

90 minutes

easy

8 people

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

Facebook Comments Box
Reviews

Ingredients:

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

Directions

1.
Soak the lentils in cold water overnight
Mark as complete
2.
Chop the onion, garlic cloves, carrots, red peppers and celery sticks
Mark as complete
3.
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.
Mark as complete
4.
Stew again for five minutes
Mark as complete
5.
Liquidize the tinned tomatoes and add to the vegetable mixture.
Mark as complete
6.
Boil the water and add to the stock cubes. Add to the pan of vegeatbles.
Mark as complete
7.
Add the drained lentils.
Mark as complete
8.
Bring to the boil, reduce heat and cook for 40 minutes.
Mark as complete
9.
Liquidize two thirds of the soup, return to pan (with the un-liquidized soup) and cook for a further thirty minutes.
Mark as complete
10.
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.
Mark as complete

Get my first ebook for free!

An autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board.