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Recipe by olive magazine

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1. Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes. Add the vegetables and cook for 5 minutes more then add the lentils and stock.
2. Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky. Stir through a squeeze of lime juice and serve sprinkled with coriander.

198 kcalories, protein 11g, carbohydrate 31.4g, fat 4 g, saturated fat 0.4g, fibre 5g, salt 0.4 g

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Results 1-20

• Noodles

  05 November 2007

  Noodles rated and commented on this recipe

  

  Very tasty soup and really quick to make. I'll definitely be making this again.

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• fay

  10 November 2007

  fay rated and commented on this recipe

  

  An easy warming soup for a winter lunchtime. Served with crusty french bread. Yum. Will definately make again.

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• Margo

  19 November 2007

  Margo rated and commented on this recipe

  

  Tasty, filling soup. Great with rustic bread, as suggested.

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• Jacqui

  22 November 2007

  Jacqui rated and commented on this recipe

  

  I made this soup and put it in containers in the freezer. Its great. I take it to work each day for lunch.

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• topchef

  26 November 2007

  topchef rated and commented on this recipe

  

  Gorgeous soup, and enough left over for lunch the next day :)

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• Mary

  28 November 2007

  Mary rated and commented on this recipe

  

  This soup is delicious with Arabian flat breads and a dollop of Greek Yogurt! The lime juice really enhances it, I serve it with an extra lime wedge to squeeze over.

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• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

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• icookfood.com

  14 December 2007

  icookfood.com rated and commented on this recipe

  

  Not too bad a recipe, but more like a plain, simple, thin dahl than spiced lentil soup. For me, smoked paprika and cayenne pepper are a better combination for this type of soup, especially if you're adding bacon. Plus, unless you're taking it into work in a flask that you need to easily pour from, make it thicker than the photo above suggests.

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• Alison

  24 December 2007

  Alison rated and commented on this recipe

  

  i really liked this soup - simple, nutritious and tasty. i preferred it left chunky!

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• Lianne

  27 December 2007

  Lianne commented on this recipe

  First soup i have ever made. we had it on christmas day and it was soooooooooooooooooooo easy to make and everyone loved it, i doubled the recipe as i was feeding 8 people but i should have tripled it as they eat alot in my house!

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• Mrs B

  07 January 2008

  Mrs B rated and commented on this recipe

  

  A very nice soup. I could not get hold of any cumin seeds at my local shops so just used ground cumin. Also I would add more stock than the recipe suggested as by the time the lentils had cooked it ended up quite thick. I would also use a bigger pinch of chilli flakes next time round to give it a bit more of a kick!

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• patricia

  10 January 2008

  patricia rated and commented on this recipe

  

  I make almost the same recipe but thin the soup with orange juice. About 1/2 cup to this amount of soup.

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• likethisfood

  10 January 2008

  likethisfood rated and commented on this recipe

  

  so delicious and simple - it's going to become one of my staples. I left it chunky which was better. I thought I put too much lime in but it really made it. Might put more chilli in next time, but just delicious. Very yummy and wintery

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• patricia

  12 January 2008

  patricia commented on this recipe

  not started yet just want to know if it would be ok as i have high cholestral.

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• sues cafe

  04 February 2008

  sues cafe rated and commented on this recipe

  

  Yummy, yummy yum yum. Warmed us all up on a cold day.

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• Nemnem

  04 February 2008

  Nemnem commented on this recipe

  Patricia, this recipe should be ideal for someone with high cholestrol. Lentils are low GI and there is no milk or cream in it. In fact it is a very healthy soup. I look forward to making it :)

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• vegqueen

  05 March 2008

  vegqueen commented on this recipe

  delicious and refreshing with its tangy flavour! i used yellow lentils and also added some chickpeas to thicken it.

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• annemiek

  17 March 2008

  annemiek rated and commented on this recipe

  

  Good soup. the combination of lentils and carrots was great. I made it a second time but used a tablespoon of mild red curry paste instead of the spices and replaced 400 ml of the stock with a can of coconut milk. This was even better. Thanks for the recipe..

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• spanna

  21 March 2008

  spanna rated and commented on this recipe

  

  Yummy soup and really easy to make. I'll be making this over and over again!

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• JulieT

  23 March 2008

  JulieT rated and commented on this recipe

  

  Really delicious and so easy to make. Will definitely be making this again.

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Ingredients

• oil for frying
• a small piece ginger , peeled and grated
• 1 tsp cumin seeds
• a pinch chilli flakes
• 1 onion , finely chopped
• 2 large carrots , peeled and grated
• 150g red lentils
• 1l vegetable stock fresh, cube or concentrate
• 1 lime , juiced to taste
• a small bunch coriander leaves

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Difficulty and servings

Preperation and cooking times

Ready in 30 minutes

Ingredients

• oil for frying
• a small piece ginger , peeled and grated
• 1 tsp cumin seeds
• a pinch chilli flakes
• 1 onion , finely chopped
• 2 large carrots , peeled and grated
• 150g red lentils
• 1l vegetable stock fresh, cube or concentrate
• 1 lime , juiced to taste
• a small bunch coriander leaves

198 kcalories, protein 11g, carbohydrate 31.4g, fat 4 g, saturated fat 0.4g, fibre 5g, salt 0.4 g

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