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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 21-40

• Tygertyger

  03 April 2008

  Tygertyger rated and commented on this recipe

  

  Tried and tested and loved it! Easy to make, great flavours. Thinking of adding a couple of small potatoes to make it less watery.

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• Nichola

  13 April 2008

  Nichola rated and commented on this recipe

  

  Delicious & really easy to make.

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• pinkie

  04 June 2008

  pinkie rated and commented on this recipe

  

  I loved this soup (added chick peas as I'd discovered my carrots had seen better days) - really delicious. my boyfriend thought it was a bit bland though so I chucked in some more chilli. Will definitely make this again

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• thecakepimp

  03 July 2008

  thecakepimp rated and commented on this recipe

  

  Delicious and simple to make. I made a big pot of it and have been taking some to work for lunch each day. I'll make this again and again.

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• rufusdog

  08 July 2008

  rufusdog commented on this recipe

  Made this last night. Quick, simple and delicious. I used chicken stock because I had some, and after starting to grate the carrots and my knuckles, decided to chop them in to fine dice as they were going to be liquidised anyway. A definate keeper and repeater!

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• elaineross

  13 July 2008

  elaineross rated and commented on this recipe

  

  Cheap, tasty and easy to make. Will definitely make more!

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• Sarah

  18 August 2008

  Sarah rated and commented on this recipe

  

  This is absolutely delicious. I think I might have slightly overdone the spices but this isn't a problem as we like spicy food. Will take this to work for a healthy lunch.

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• Pablo's

  04 September 2008

  Pablo's rated and commented on this recipe

  

  Very tasty and easy to make. I double the quantities and also add 2 small potato's and some coriander. The lime is a great finishing touch and makes for an interesting spicey taste

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• F1madxxx

  22 September 2008

  F1madxxx rated and commented on this recipe

  

  What a lovely soup, added extra chilli flakes for a bit of extra kick...Just making another batch yummy.

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• heathereat

  15 October 2008

  heathereat commented on this recipe

  how many is this for?

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• paulak

  19 October 2008

  paulak rated and commented on this recipe

  

  Quick, easy and very good. I did have to adapt it slightly for what I had on hand, using ginger and cumin powder and lemon juice instead of the lime.

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• George

  20 October 2008

  George rated and commented on this recipe

  

  Absolutely gorgeous! Chickpeas and lime are def the way forward! Even my 15 month old daughter ate a bowl full (and she's a very fussy eater)

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• patricia

  21 October 2008

  patricia commented on this recipe

  THIS RECIPE IS ALSO DELICIOUS THINNED WITH SOME ORANGE JUICE. uSE LESS BOULIION AND 150 MLS JUICE

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• New Cook

  16 November 2008

  New Cook commented on this recipe

  Really easy to make and delicious too! Used cumin seeds, some minced ginger from a jar and an extra large pinch of chilli flakes. As I used 1 and a 1/2 litres of chicken stock, added one potato chopped into cubes and a tin of chick peas to make it more filling. Left it chunky as we prefer our soups that way. Served with hot crusty bread. Fab - will definitely make again.

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• New Cook

  16 November 2008

  New Cook rated this recipe

  

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• Sally T

  24 November 2008

  Sally T commented on this recipe

  This recipe was very easy to make and turned out to be really delicious! I added a dollop of creme fraiche flavoured with cumin and cayenne pepper to each bowl which seemed to compliment the soup and made it look special.

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• Sally T

  24 November 2008

  Sally T rated this recipe

  

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• Jean

  13 December 2008

  Jean rated and commented on this recipe

  

  I loved this soup but husband and son hated it. Matter of taste I think, perhaps if I thinned it down with a bit more stock they would have liked it. Won't make it again because for one person not worth it.

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• holylemming

  25 December 2008

  holylemming rated and commented on this recipe

  

  This is my favorite soup at the moment, I've made it several times now and it's always been delicious. The flavors are amazing and the lime juice really makes it! Very easy too!

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• Yolanda

  27 December 2008

  Yolanda commented on this recipe

  Lovely. I am copying it to my 'favourite recipe' cookbook

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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

Preparation 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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