Ingredients

The following ingredients have 4 Servings
  • Low Cal cooking spray or 1 tbsp olive oil
  • 1 large onion (diced)
  • 3 medium carrots (diced)
  • 190 g red split lentils
  • 1 tsp ground coriander
  • ¼ tsp ground ginger
  • ¼ tsp mild red chilli powder
  • 1 L vegetable stock
  • Salt and pepper
  • 1 tbsp Coriander (chopped)

Instruction

  • Spray the bottom of a large saucepan, 5 times, with the low Cal cooking spray. Turn on the heat on high under the saucepan and wait until the oil bubbles, then turn down to a low heat. Or heat the olive oil
  • Add the diced onion and soften it, stirring continuously for about 4 – 5 minutes, then add the diced carrots adding drops of hot water if the mixture becomes dry or begins to stick and continue to stir for a further 3 – 4 minutes.
  • Add the lentils, ground coriander, ground ginger, mild chilli powder and vegetable stock.
  • Stir well, bring to the boil and turn down to simmer gently for 20 –25 minutes until all the mixture is completely softened. Remove from the heat.
  • When the soup has cooled a little, blitz it in a blender / food processor and return to the pan, season to taste, garnish with the chopped coriander and then serve.