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[vc_row][vc_column width=”1/1″][vc_column_text el_class=”recipedescription”]This spicy lentil soup is really easy to make and is great for cold, winter days. The family will definitely come back for seconds.[/vc_column_text][dt_gap height=”10″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][dt_gap height=”44″][vc_single_image image=”244″ border_color=”grey” img_link_target=”_self” img_size=”large”][dt_fancy_separator separator_style=”thick” separator_color=”accent”][vc_column_text]


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  • Heat a large non-stick pot, add oil and heat.
  • Add chopped onion and saute for a couple of minutes, stirring constantly.
  • Add the garlic, turmeric, coriander and chilli, stir and cook for a few minutes until onion is soft.
  • Add lentils and stir well to coat with the spices. Heat for a couple of minutes, stirring constantly.
  • Pour in the water, stock cubes and the tomatoes. Bring to the boil and simmer for about 30 minutes, stirring occasionally, until the lentils are cooked.
  • Serve hot with black pepper.

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  • 2-3 tbsp oil
  • 4 large onions, finely chopped
  • 2 cloves crushed garlic
  • 2-3 tbsp turmeric
  • 2-3 tbsp ground coriander seeds
  • 2 tsp minced chili (or Asian Pickled Ground chili)
  • 750gm dried red lentils, rinsed well
  • 3L water
  • 4 vegetable stock cubes or Vegeta
  • 2 x 810gm cans crushed tomatoes
  • salt and ground black pepper to taste

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O’s Tips

[/vc_column_text][dt_fancy_separator separator_style=”thick” separator_color=”accent”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][dt_quote type=”pullquote” font_size=”normal” background=”plain” animation=”none”]-> This will make a big pot of soup. You’ll have enough for everyone to enjoy over a few days

-> Nice with crusty bread, unless you’re watching your carbs…

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