Saturday 24 March 2018

Spiced lentil soup

Serves four.


1 dsp olive oil

10g/½oz butter

2 cloves garlic, finely chopped

1 onion, cut into large chunks

3 carrots, cut into large chunks

2 leeks, cut into rough slices

3 stalks celery, cut into rough slices

2 tsps curry powder

½ tsp cayenne pepper or a dash of

Tabasco sauce

2 dsps tomato paste

400g/14oz tin chopped tomatoes

Salt and freshly ground black pepper

110g/4oz puy lentils, rinsed

1.5 litres/2-3 pints vegetable stock

Flat-leaf parsley or coriander, chopped


Heat the oil and butter in a heavy-based pan. Add the garlic and the vegetables. Place the lid on the pan and sweat the vegetables over a low heat for 10-12 minutes. Stir occasionally. Now add the curry powder, cayenne pepper (or Tabasco sauce), tomato paste, chopped tomatoes and seasoning.

Cook for three to four minutes, then add the lentils and stock. Bring the soup to the boil and simmer for 35-40 minutes until the lentils have softened and are well cooked. Taste and adjust the seasoning if necessary. To freeze, pour the soup into a 2.25l/4pt freezer container, leave to cool completely then cover and place in the freezer.

To defrost and serve: Defrost in the fridge overnight, then reheat gently in a large pan over a low heat. Serve the soup garnished with the flat-leaf parsley or coriander

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