Red lentil & Chili Soup

May 12, 2010 at 5:18 am Leave a comment

Ingredients
  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 tbsp olive oil
  • red onion , chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes , whole or chopped
  • small bunch coriander , roughly chopped (save a few leaves, to serve)
  • 4 tbsp 0% Greek yogurt , to serve

Method

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  2. Add the oil and onion, and cook for 5 mins.
  3. Stir in the lentils, stock and tomatoes, then bring to the boil.
  4. Simmer for 15 mins until the lentils have softened.
  5. Whizz the soup with a stick blender or in a food processor until it is a rough purée and pour back into the pan.
  6. Heat gently, season well and stir in the coriander.
  7. Finish with a dollop of yogurt and coriander leaves.

Nutritional Value

222 kilo calories

protein 13g

carbohydrate 33g

fat 5 g

saturated fat 0g

fibre 6g

sugar 6g

salt 0.87 g

Entry filed under: Uncategorized.

Welcome to ‘Rapid Effective Weight Loss’ Mango passion fruit roulade

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Newest Recipe

Top Clicks

  • None

%d bloggers like this: