All pulses – beans, peas and lentils – are high in soluble
fibre, which is good for cholesterol reduction. They also add
satisfying power to a soup, and this lentil soup is
particularly filling!
Prep
20 minCook
40 - 50 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 1 tablespoon vegetable oil | |
| 1 large onion, finely chopped 2 garlic cloves, finely chopped | |
| 1 small green chilli, deseeded and finely chopped (optional) | |
| 250 g (8 oz) red lentils, washed and drained 1 bay leaf | |
| 3 celery sticks, thinly sliced 3 carrots, thinly sliced | |
| 1 leek, thinly sliced 1.5 litres (2/2 pints) Vegetable Stock | |
| 400 g (13 oz) can chopped tomatoes 2 tablespoons tomato purée | |
| 1/2 teaspoon ground turmeric 1 teaspoon ground ginger 1 tablespoon chopped fresh coriander | |
| freshly ground black pepper | |
| natural yogurt, to garnish |
All pulses – beans, peas and lentils – are high in soluble fibre, which is good for cholesterol reduction. They also add satisfying power to a soup, and this lentil soup is particularly filling!
| 1. | Heat the oil in a large saucepan, add the onion, garlic and chilli (if using) and fry gently for 4-5 minutes until soft. |
| 2. | Add the lentils, bay leaf, celery, carrots, leek and stock. Cover and bring to the boil, then reduce the heat and simmer for 30-40 minutes until the lentils are soft. Remove the bay leaf. |
| 3. | Stir in the tomatoes, tomato purée, turmeric, ginger, coriander and pepper to taste. Allow to cool a little, then transfer to a food processor or blender. Process until smooth, adding more stock or water if necessary |
| 4. | Reheat gently, before serving with a swirl of yogurt. Serve with crusty wholemeal bread, if liked. |
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