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Spiced lentil soup

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 2 tablespoons tomato paste
  • 400g can chopped tomatoes
  • 2 x 400g cans lentils, rinsed, drained
  • 2 cups (500ml) Massel vegetable liquid stock or chicken style liquid stock
  • 1/2 bunch kale, stalks removed, chopped
  • Thick Greek-style yoghurt, to serve


  • 1
    Heat oil in a large saucepan over medium heat. Add onion, carrot and celery, and cook, stirring, for 3-4 minutes until softened. Add garlic, spices and tomato paste, and cook, stirring, for 2-3 minutes until fragrant. Add tomato, lentils, stock and 3 cups (750ml) water. Bring to a simmer, then cook for 6-8 minutes for flavours to infuse.
  • 2
    Stir in kale and cook for a further 1-2 minutes until kale is wilted. Remove from heat and divide soup among bowls. Top with yoghurt to serve.

Source: taste.com.au


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