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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 41-60

• bozwellox

  28 December 2008

  bozwellox rated and commented on this recipe

  

  Delicious! I didn't have cumin seeds so used ground cumin, and also was out of ginger so used ginger paste from a tube. Turned out lovely and really quick and easy. Will definitely do this one again.

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• Yolanda

  04 January 2009

  Yolanda commented on this recipe

  Fantastic, I make it at least once a week. I add a bit more cumin.

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• alwayshungry

  04 January 2009

  alwayshungry rated and commented on this recipe

  

  wow! loved this recipe and immediatley passed it to a friend. I didn't bother to blend as I prefer chunky soups....will make it again without doubt

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• TotalFoodie

  07 January 2009

  TotalFoodie commented on this recipe

  Great recipe, it's nice with a spoon of natural yoghurt stirred in just before you serve as well.

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• lyndsey

  08 January 2009

  lyndsey rated and commented on this recipe

  

  easy but tasty - my favourite combination!!

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• sarahdarah

  09 January 2009

  sarahdarah rated and commented on this recipe

  

  Loved this recipe - Quick, cheap, easy and tastes great. Perfect for a wintery January evening!! One to make again and again!

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• Charlie87

  18 January 2009

  Charlie87 commented on this recipe

  Was dubious at first thanks to smell, then I added the lime juice. The taste....WOW. My OH had too bowls. will definately be making it again!

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• Frederike

  27 January 2009

  Frederike rated and commented on this recipe

  

  Used more carrots and lentils to make it a bit thicker, everybody enjoyed it!

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• alliekkc

  11 March 2009

  alliekkc rated this recipe

  

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• corkys!

  08 April 2009

  corkys! rated and commented on this recipe

  

  Filling and nutritious dinner. Great served with crusty wholemeal bread. Definitely add the chickpeas...gives it more bite. Nice blended with a spoon of creme fresh for a starter or left chunky for a main meal. So cheap and easy to make.

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• Christine117

  20 April 2009

  Christine117 rated and commented on this recipe

  

  Absolutely delicious - my fiance (who says his family's signature dish is lentil soup) thinks this is the best lentil soup he has every had! He asks me to make it all the time...and I usually double or triple the recipe and then freeze portions. Definitely a keeper!

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• Miss K

  21 July 2009

  Miss K rated and commented on this recipe

  

  Great recipe and a regular to my menu from now on. However, I substituted the chili flakes with a little under 1tsp harissa, which definately added a *kick* to the soup. Also life is too short to be stood grating carrots - if you're intending to blend the soup at the end, just chop them into small chunks instead!

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• v6en

  15 August 2009

  v6en commented on this recipe

  A true favourite with all the family. Never used the lime and can't say we missed it.

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• Jennyf

  24 August 2009

  Jennyf rated and commented on this recipe

  

  OOOh, beautiful. I never buy ready made soups and am always on the look-out for new ones...in the winter, I make batches of soups, freeze them in 1 pint milk containers and take a flask to work every day. This was gorgeous and I finely chopped some fresh coriander leaves into it at the end..result!

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• Jennyf

  24 August 2009

  Jennyf commented on this recipe

  PS LOADS of coriander......

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• Jennyf

  24 August 2009

  Jennyf commented on this recipe

  V6en..the lime juice really lifts it into another dimension.....

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• Alex

  24 August 2009

  Alex rated and commented on this recipe

  

  Loved it! Dead easy to make too! Perfect!

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• bebe

  25 August 2009

  bebe rated and commented on this recipe

  

  Have made this a couple of times, everyone loves it. Plenty of chilli and cumin gives a great flavour.

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• RioRita

  27 September 2009

  RioRita rated and commented on this recipe

  

  A real winner, definitely one to make again.

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• LisaW68

  12 October 2009

  LisaW68 rated and commented on this recipe

  

  This was a pleasant soup, but I felt that it could benefit from some additional spices to add another dimension.

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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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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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