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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This delicious and substantial vegetarian soup is so easy and economical to make and its even better on day two. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 carrots, finely diced |
2 garlic cloves, finely chopped |
1 red chili pepper, deseeded and finely sliced |
1 teaspoon yellow mustard seeds |
3 tomatoes, roughly diced |
4 ounces red lentils |
5 cups vegetable broth |
1/2 lemon, juice |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a large pan and cook the onion and carrots for about 3-4 minutes until beginning to soften.
2. Add the garlic, chili and mustard seeds and cook for a further couple of minutes.
3. Stir in the tomatoes, lentils and broth and bring to the boil. Reduce the heat, cover and simmer gently for 30 minutes until the lentils are tender and easy to crush.
4. Squeeze in the lemon juice, season with salt and pepper.
5. Ladle into warm bowls and serve.
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